Bobby Flay's Signature Mesa Ribeye Steak
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 1/2 pounds (24 ounces) ribeye steak1/4 cup olive oil4 cloves garlic8 tablespoons I Can't Believe It's Not Butter Fat Free4 medium Vadalia onions2 tablespoons chili powder1 tablespoon paprika1 teaspoon oregano1 teaspoon coriander1 teaspoon cumin1/4 teaspoon Morton Salt Substitute1 teaspoon black pepper
Mix seasonings together in bowl.
Rub each steak on both sides with some of the olive oil and Mesa seasoning. Grill steaks over high heat, turning just once, to desired doneness.
Put some of the chopped garlic, 2 tablespoons butter, and teaspoon of Mesa seasoning on the cut side of each onion half. Top each with the other half. Wrap each onion completely in aluminum foil and grill for about 10 minutes, or until the onions are quite soft. Grill another 5 minutes or so. The onions should be golden and soft to the point of falling apart once done.
Serving Size = 3 ounces steak, 1/2 onion
Number of Servings: 8
Recipe submitted by SparkPeople user TELLNOTALE.
Rub each steak on both sides with some of the olive oil and Mesa seasoning. Grill steaks over high heat, turning just once, to desired doneness.
Put some of the chopped garlic, 2 tablespoons butter, and teaspoon of Mesa seasoning on the cut side of each onion half. Top each with the other half. Wrap each onion completely in aluminum foil and grill for about 10 minutes, or until the onions are quite soft. Grill another 5 minutes or so. The onions should be golden and soft to the point of falling apart once done.
Serving Size = 3 ounces steak, 1/2 onion
Number of Servings: 8
Recipe submitted by SparkPeople user TELLNOTALE.
Nutritional Info Amount Per Serving
- Calories: 260.9
- Total Fat: 13.3 g
- Cholesterol: 64.4 mg
- Sodium: 162.3 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 2.3 g
- Protein: 26.0 g
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