Categories: Beef
Ingredients
- Steak:
- 1 (2-lb) porterhouse steak (about 1 1/2 inches thick)
- 2 Tbsp Worcestershire sauce
- 1 tsp sea or kosher salt
- 1 tsp coarsely ground black pepper
- Cooking spray
- 1 tsp unsalted butter, softened
- Fries:
- 1 tsp sea or kosher salt
- 2 tsp paprika
- 1 tsp coarsely ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp chili powder
- 1 tsp olive oil
- 2 medium baking potatoes, each cut into 12 wedges (about 1 1/2 pounds)
- 2 medium sweet potatoes, each cut into 12 wedges (about 1 1/2 pounds)
Directions
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To prepare steak, coat porterhouse steak with Worcestershire. Cover and marinate steak in refrigerator 30 minutes, turning occasionally.
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Prepare grill with one side on medium heat and one side on high heat.
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Remove steak from Worcestershire; discard Worcestershire. Sprinkle steak with 1 teaspoon salt and 1 teaspoon pepper; let stand at room temperature 15 minutes.
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Place steak on grill rack coated with cooking spray over high heat; grill 3 minutes on each side. Turn steak and place over medium heat; grill 3 minutes on each side or until desired degree of doneness. Place steak on a platter. Rub butter over top of steak; let stand 10 minutes.
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To prepare fries, combine 1 teaspoon salt, paprika, 1 teaspoon pepper, garlic powder, onion powder, and chili powder. Combine oil and potatoes in a large bowl, tossing to coat. Sprinkle potatoes with paprika mixture; toss gently to coat.
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Place potatoes on grill rack coated with cooking spray over medium heat; grill 18 minutes or until sweet potatoes are tender, turning occasionally. Remove sweet potatoes; keep warm. Grill baking potatoes an additional 6 minutes or until tender.