Sweet Chili-Lime Steaks with Potatoes
12 to14 minutes
1 1/2 teaspoon Morton's Lime Salt
1 tablespoon sugar
1 tablespoon chili powder
2 teaspoons coarse ground black pepper
2 teaspoons Hill Country Fare Garlic Powder
4 T-bone steaks (about 3 pounds total)
1 bag (16 oz.) H-E-B Select Roasted Yukon Gold Potatoes with Rosemary & Garlic
Combine the Morton's Lime Salt, sugar, chili powder, black pepper and garlic powder in a
pie dish. Sprinkle the rub onto each T-Bone and press the rub into the meat.
Spray the grill rack with non-stick cooking spray to prevent sticking. Prepare charcoal or
gas grill for cooking (375°F). Place T-Bones on grill rack. Cook each side for 4 to 7
minutes or until the internal temperature of the steak reaches 140°F for medium-rare
or 150°F for medium doneness. Allow steaks to set 2 minutes and then serve.
While steaks are grilling, heat the H-E-B Select Roasted Yukon Potatoes with rosemary & ga
rlic according to the package directions. Serve the grilled T-Bones with the potatoes.
No Nutritional Information Available