Grilled Steak Potato Wedges
 Today, let’s make some steak and potato wedges over the flames! All you have to do is slice up some potatoes and roast them over the grill, then cook some steaks and start building your Grilled Steak Potato Wedges. Finish with some salsa, guacamole and chipotle sour cream for a finger-licking flavor everyone will love! Why You’ll Love Grilled Steak Potato Wedges This is a throwback recipe to something I made a long time ago. It combines my favorite steak cooked on a hot grill and put alongside french fries for a hearty, balanced meal. For some extra razzle dazzle, feel free to melt the cheese on top of the crispy wedges with a torch. If you love steak recipes with a twist, then this one is a great option. Whether you want to enjoy it as an entree or a side dish, you can’t go wrong with these steak and potatoes. For more steak, check out my Chimichurri Steak Sandwich, Grilled Steak Vampiro Tacos and Grilled Steak Crostini. Ingredients Needed This recipe has several parts that all come together for a delicious meal for 4. For the meat and potato wedges you’ll need ribeye steak, russet potatoes, kosher salt, black pepper, garlic powder, and canola oil. One could say, these ingredients make up the meat and potatoes of this dish… Get it?! Anyway – You’ll top the steak and fries with some shredded cheddar cheese and jack cheese. Then I melted the cheese down before adding some guacamole and a fresh chunky salsa made of diced roma tomatoes, red onions, chopped cilantro, diced jalapeno, lime juice, and salt. I love to top this kind of dish with a spicy sour cream sauce because it adds another layer of flavor. To make it, I simply mix sour cream, chipotle puree and lime juice together in a squeeze bottle. Easy and effective! While this is an easy recipe, the potato wedges’ cooking time is longer than most people expect– they can take up to an hour to be cooked to perfection. So keep that in mind, and you’ll be ready to enjoy this legendary recipe. For more potato recipes, check out my Chili Cheese Potato Volcanoes, Pan Seared Steak with Crispy Potatoes and Birria Baked Potato. How to Make Grilled Steak Potato Wedges Begin by cutting your potatoes into thick wedges and then place them into a large ice water bath for 20 minutes. Next, mix together the ingredients for the fresh chunky salsa in a serving bowl and chipotle sour cream in a separate small bowl. Lastly, add a couple teaspoons of the oil to your steaks and season with salt, pepper and garlic. Set everything in the fridge until ready to use. Next, pull the potatoes out of the water and pat them completely dry. Add the wedges to a bowl and then add oil. Season generously with salt, pepper and garlic powder. Set to the side. Preheat your fire to medium-high heat (about 350F) for direct cooking. Add your potato wedges to the grill to cook for 30-40 minutes in total or until their internal temperature reaches 205F. Make sure to flip the potatoes as needed so we can ensure both sides are golden brown. Once they are done, pull them off and keep them warm. Next, add your steaks to the grill grates and cook for about 2-3 minutes per side or until 120F internal. Once the grilled potato wedges are done, pull off and let rest for 10 minutes. When the steak is done resting, slice up into small cubes and set to the side. Add your potato wedges to a skillet/pan and then cover with shredded cheese. Melt the cheese, then top with chopped steak, chipotle sour cream, salsa and guacamole. Serve and enjoy! Steak: ▢ 2 Ribeye Steaks▢ 1 tbsp Kosher Salt▢ 1 tbsp Black Pepper▢ 1 tbsp Garlic Powder▢ Canola Oil as needed ▢ 2 Ribeye Steaks ▢ 1 tbsp Kosher Salt ▢ 1 tbsp Black Pepper ▢ 1 tbsp Garlic Powder ▢ Canola Oil as needed Potato Wedges: ▢ 3-4 Russet Potatoes▢ 2 tsp Kosher Salt▢ 1 tsp Black Pepper▢ 1 tsp Garlic Powder ▢ 3-4 Russet Potatoes ▢ 2 tsp Kosher Salt ▢ 1 tsp Black Pepper ▢ 1 tsp Garlic Powder Fresh Chunky Salsa: ▢ 3 Roma Tomatoes diced▢ ½ cup Red Onions diced▢ ½ cup Chopped Cilantro▢ 1 Jalapeno diced▢ 2 Limes juiced▢ 1 tsp Salt ▢ 3 Roma Tomatoes diced ▢ ½ cup Red Onions diced ▢ ½ cup Chopped Cilantro ▢ 1 Jalapeno diced ▢ 2 Limes juiced ▢ 1 tsp Salt Chipotle Sour Cream: ▢ 2 cups Sour Cream▢ 2 tbsp Chipotle Puree▢ 1 Lime juiced ▢ 2 cups Sour Cream ▢ 2 tbsp Chipotle Puree ▢ 1 Lime juiced Skillet: ▢ 1 cup Shredded Cheddar Cheese▢ 1 cup Shredded Jack Cheese▢ Guacamole for serving ▢ 1 cup Shredded Cheddar Cheese ▢ 1 cup Shredded Jack Cheese ▢ Guacamole for serving Begin by cutting your potatoes into wedges and place into a large ice water bath for 20 minutes. Next, mix together the ingredients for the fresh chunky salsa and chipotle sour cream. Finally, add oil to your steaks and season with salt, pepper and garlic. Set everything in the fridge until ready to use.Next, pull the potatoes out of the water and pat them completely dry. Add the wedges to a bowl and add oil. Season generously with salt, pepper and garlic powder. Set to the side.Preheat your fire to medium high heat (about 350F) for direct grilling.Add your potato wedges to the grill to cook for 30-40 minutes in total or until 205F internal. Make sure to flip the potatoes as needed. Once they are done, pull them off and keep them warm. Next, add your steaks to the grill and cook for about 2-3 minutes per side or until 120F internal. Once they are done, pull off and let rest for 10 minutes.When the steak is done resting, slice up into small cubes and set to the side. Add your potato wedges to a skillet/pan and cover shredded cheese. Melt the cheese, then top with chopped steak, chipotle sour cream, salsa and guacamole. Serve and enjoy! Begin by cutting your potatoes into wedges and place into a large ice water bath for 20 minutes. Next, mix together the ingredients for the fresh chunky salsa and chipotle sour cream. Finally, add oil to your steaks and season with salt, pepper and garlic. Set everything in the fridge until ready to use. Begin by cutting your potatoes into wedges and place into a large ice water bath for 20 minutes. Next, mix together the ingredients for the fresh chunky salsa and chipotle sour cream. Finally, add oil to your steaks and season with salt, pepper and garlic. Set everything in the fridge until ready to use. Next, pull the potatoes out of the water and pat them completely dry. Add the wedges to a bowl and add oil. Season generously with salt, pepper and garlic powder. Set to the side. Next, pull the potatoes out of the water and pat them completely dry. Add the wedges to a bowl and add oil. Season generously with salt, pepper and garlic powder. Set to the side. Preheat your fire to medium high heat (about 350F) for direct grilling. Preheat your fire to medium high heat (about 350F) for direct grilling. Add your potato wedges to the grill to cook for 30-40 minutes in total or until 205F internal. Make sure to flip the potatoes as needed. Once they are done, pull them off and keep them warm. Next, add your steaks to the grill and cook for about 2-3 minutes per side or until 120F internal. Once they are done, pull off and let rest for 10 minutes. Add your potato wedges to the grill to cook for 30-40 minutes in total or until 205F internal. Make sure to flip the potatoes as needed. Once they are done, pull them off and keep them warm. Next, add your steaks to the grill and cook for about 2-3 minutes per side or until 120F internal. Once they are done, pull off and let rest for 10 minutes. When the steak is done resting, slice up into small cubes and set to the side. Add your potato wedges to a skillet/pan and cover shredded cheese. Melt the cheese, then top with chopped steak, chipotle sour cream, salsa and guacamole. Serve and enjoy! When the steak is done resting, slice up into small cubes and set to the side. Add your potato wedges to a skillet/pan and cover shredded cheese. Melt the cheese, then top with chopped steak, chipotle sour cream, salsa and guacamole. Serve and enjoy! Calories: 862kcal | Carbohydrates: 49g | Protein: 44g | Fat: 57g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 18g | Cholesterol: 190mg | Sodium: 3952mg | Potassium: 1427mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1832IU | Vitamin C: 37mg | Calcium: 596mg | Iron: 5mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!