If my husband had his way we’d have steak everyday. We don’t…and when we do we mostly have sirloin, but we stopped by our local Amish Market and found these beautiful Rib Eyes. They are probably the juiciest of all the steaks. And have the most flavor, even without additional seasoning. But we like flavor! So here’s an Argentinean rub that just brings out the flavor of the meat even more. I accompanied the steaks with sweet potato fries & a mayo-maple dipping sauce and a side salad. Get those sweet potato fries in the oven before you prep the steaks…
4 Rib Eye Steaks
1/2 tablespoon chili powder
1/2 tablespoon sugar
1/2 tablespoon salt
1/2 tablespoon cumin
extra virgin olive oil
Season the steaks with the seasonings and sprinkle with olive oil. Marinate for at least ten minutes.
Since it was a beautiful day we decided to cook the steaks on the grill. If using the grill, heat the grill nice and hot. Cook the steaks 2-3 minutes each side then remove from heat and cover with aluminum foil and allow to rest to redistribute the juices (the steaks cooked here are medium rare). If using the stove I would suggest using a cast iron skillet; cooking 2-3 minutes each side.
Sweet Potato Fries
1 large sweet potato, peeled & cut into french fry sticks
1 tablespoon extra virgin olive oil
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon coriander
fresh ground black pepper
Dipping Sauce: Mayonnaise, maple syrup & brown sugar
Heat the oven to 425 °F. In a large bowl, combine the sweet potato fries with the olive oil, paprika, salt, cumin, coriander and pepper. Spread in a single layer on a baking sheet (sprayed with cooking spray). Bake for 15 minutes or until sweet potatoes are tender, turning occasionally to brown all sides. Meanwhile prepare the dipping sauce. Whisk together 1/4 cup mayonnaise, 2 tablespoons pure maple syrup and 1 tablespoon brown sugar.