Grilled Ribeye Steak with Firecracker Onions and Roasted Potatoes



Recipe by Peggy Fiandaca, co-owner of LDV Winery in Arizona.

Serves 4.


Ingredients –

4 ribeye steaks, at least 1 inch thick
Garlic powder
2 medium white onions
Shortening or vegetable Oil for frying
6 Yukon Gold Potatoes cut into wedges (skins on)
Salt/Pepper/Garlic Powder
Olive oil


Directions –

Marinade Onion Rings Up to 2 hours before making: Place onion rings in bowl and toss with Tabasco to marinade. Add flour to plate and save for coating rings.

Brig steaks to room temperature.

Salt/Pepper/Garlic Powder both sides; let rest

Toss potato wedges with olive oil and salt/pepper/garlic powder. Place on a cookie sheet and roast for 45 minutes in preheated oven at 350 degrees F. Pierce fork in potato wedges to determine when they are done.

Grill steaks to desired temperature; coincide with potatoes being done.

Thinly slice white onions into rings

Pull steaks off grill and cover with foil to rest.

Heat oil in saucepan to 350 degrees F (test with a tiny bit of flour to see if sizzles)

With fork, lift onion ring and dip to cover with flour. Drop into the oil and cook until golden. Don’t overcrowd onion rings in the oil. Place on paper towel and lightly salt while hot. 

To Serve –
Place steak on plate and top with firecracker onion rings alongside roasted potatoes.


Wine Pairing –
Pair the dish with a bold, dry wine like LDV Winery’s “The Signature” Petite Sirah or a nice Cabernet Sauvignon.


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Recipe by Peggy Fiandaca, co-owner of LDV Winery in Arizona.

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