Southwest Steak & Potatoes

Made, Written & Photographed by the creators of the Point

This summer, the key to a successful BBQ is all about seasoning. You can't be afraid to really lay on the spices when you're preparing a steak. This recipe utilizes apple cider vinegar and Worcestershire sauce to help bind the spice mixture to the meat. Make sure to reserve some for the potatoes!

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Southwest Steak & Potatoes

Serves 4

Ingredients:

• 4 medium Yukon Gold Potatoes, scrubbed

• 3 teaspoons apple cider vinegar

• 1 1/2 teaspoon Worcestershire sauce

• 1 - 1.5 lb beef top round steak

• 1 1/2 tablespoon brown sugar

• 1 1/2 tablespoon chili powder

• 2 teaspoons ground cumin

• 1 1/2 teaspoon garlic powder

• 1 1/2 teaspoon salt

• 1/4 teaspoon cayenne

• 1/4 teaspoon pepper

Instructions:

1. Heat your grill to a medium-high heat. Keep the heat on one side, so you have direct and indirect heat to cook over.

2. Poke the potatoes several times with a fork. Place on a microwave safe dish and microwave on high until slightly tender, about 5 to 6 minutes. Flip halfway through. Once tender, cool slightly. Cut into 1/2 inch thick slices.

3. In a small bowl, combine your 3 teaspoons apple cider vinegar and 1 1/2 teaspoons Worcestershire sauce. Brush over your steak and your sliced potatoes.

4. Combine your seasonings in another small bowl: 1 tablespoon brown sugar, 1 tablespoon chili powder, 1 1/2 teaspoons ground cumin, 1 teaspoon garlic powder, 1 teaspoon salt, 1/8 teaspoon cayenne, and 1/8 teaspoon pepper. Sprinkle over your potatoes and rub into both sides of your steak.

5. Place your steak over direct heat on the grill until charred on both sides. Place your potatoes over indirect heat. Keep the grill covered for 15 to 17 minutes, or until steak reaches 135°, for medium-rare.

6. Cut steak into thin slices and serve with potatoes.