Texas Ribeye Steaks & Potato Salad

Texas Ribeye Steaks & Potato Salad
Makes 4
Prep 10 m
Cook 10 m
Grill 10 m



  1. 1 of 2 Heat gas grill to medium; heat charcoal grill so that most of the coals are stacked to one side. Mix together 1 tablespoon of the taco seasoning (save remaining for potato salad) and the chili powder. Rub mixture into steaks.
  2. 2 of 2 Place steaks on grill (for charcoal grill, place steaks in the center of the grill where the heat is moderate). Cover and cook for 5 minutes. Turn over and grill an additional 5 minutes or until steaks register 145 degrees F to 150 degrees F on an instant-read thermometer. Remove to a platter and cover with foil. Let rest at least 5 minutes before slicing and serving with the potato salad.
Nutrition Information for Texas Ribeye Steaks & Potato Salad
Servings Per Recipe: 4
Per Serving: 136 mg chol., 14 g sat. fat, 40 g carb., 33 g Fat, total, 661 kcal cal., 50 g pro., 5 g fiber, 807 mg sodium