Steak and Grilled Cheesey Potatoes

So the other day a guy stopped by the house. He was with Texas Prime Cuts a meat distributor. He was trying to start a route in our area. I would compare them, at least on the surface with Omaha steaks. Because he informed me that the meat was guaranteed for a year and that they would refund the money or replace any item which we felt was not up to standard (tough, dry, poor taste, etc) and becasue the price seemed right, $159.00, I went ahead ang bought the steak variety pack. It contained:

6-8 oz. Center Cut Rib Eye
9-5 oz. Bacon-Wrapped Tenderloin
8-6 oz. New York Strip
18-5.3 oz. Chop Sirloin
10-4.5 oz. Filets with Pepper
4-14 oz. Kansas City Strip

So, tonight we tried the Kansas City Strips, with grilled cheesey potatoes and green peas.

For the steaks I marinated them in worcestershire sauce and Uncle Chris's gourmet steak seasoning (my personal favorite for grilled beef). I started them on a blazing hot grill and turned the heat down to medium high when I placed them on the grill. Close the lid and don't peak for 7 and a half minutes. After the first 7 and a half minutes open the lid and turn the steaks 45 degrees, but leaving them on the same side -- this will create nice "grill marks". Hey, we eat with our eyes too. Cook another 7 and half minutes and then flip the steaks over and turn the grill to low. Leave on the grill for at least 10 minutes (I leave my wife's on for 15 -- well done -- and I move mine to the warming rack because I like mine with just a little pink inside.) Remove from the grill and place on your plate "pretty side" up.

The steaks were delicious. Tender, juicy and really great beef flavor. My wife and daughters shared one and both of the little ones ended up asking for me. And as good as it was Fat Daddy shared ya'll!

But the hit of the night were the grilled cheesey potatoes (recipe follows). Even though I didn't have the green pepper and onion, EVERYONE wanted more! We'll just have to wait until next time! Which I am guessing won't be long. :-)

Grilled Cheesey Potatoes

Ingredients

Idaho potatoes (any size). Get enough for about a half a potato per person
Bell Pepper (any color -- sliced thin)
Yellow Onion (sliced thin)
Heavy Duty foil
Butter (cut into small pads)
Seasoned Salt
Onion powder
Black Pepper
Spray Oil
Your Favorite Shredded Cheese

Directions

Slice the potatoes into uniform rounds (just a lil thicker than potato chips) . I use a mandolin slicer and I suggest that you all get one. They're especially handy (and fast) when uniform slices are required for cooking time. Place a large piece of heavy duty foil (please use heavy duty when grilling -- it won't fall apart on you) on your counter and place place several tablespoons of butter in the center leaving at least of couple of inches clearance all the way around the foil. Place the bell pepper and onion on top of the butter and the potatoes on top of the onions and peppers maintaining the empty space around the foil -- it's ok if they overlap. Dust lightly with the pepper, garlic, seasoned salt and onion powder. Spray the "empty edge of the foil with "spray oil". (I know, you're all thinking PAM. But I use a resusable aerosol pump. It's "green", cheaper and let's me decide what kind of oil to use.). Fold the edges of the foil up and crimp to seal. Fold the ends up and seal. Your technique isn't critical here, but you want to avoid multiple layers of foil as this will increase cooking time. Place on a hot grill, butter side down. Close lid and cook for about 10 or 15 minutes on medium to medium hight heat. Flip over carefully. Cook on bottom rack for 10 more minutes. Then move to your grill's warming rack, flipping one more time. Cook them here for 10 more minutes. Remove from grill carefully. Once back in the kitchen carefully open the foil and sprinkle the shredded cheese over the top. Loosely close the foil so the heat and steam can melt the cheese. It should only take a few minutes...during this time you can set the table and open your beeer! Enjoy!