Grilled Potato Planks & Rib-Eyes

3 tablespoons olive oil
1 clove garlic, minced
2 teaspoons finely chopped fresh rosemary leaves
1 teaspoon salt
1 1/2 pounds (about 3 large) unpeeled baking potatoes, cut into 1/2-inch-thick slices
4 boneless rib-eye beef steaks (6 to 8 ounces each)
1/2 teaspoon freshly ground black pepper

Preheat grill.
Combine the oil, garlic, rosemary and half of the salt.
Add the potato slices and turn until well coated.
Sprinkle both sides of the steaks with the remaining salt and pepper.
Grill the potatoes for 8 minutes or until soft.
Turn and continue grilling 10 minutes longer or until cooked through.
Remove from grill and keep warm.
After turning potatoes, add the steaks to grill.
Cook steaks for about 12 minutes for medium-rare, turning once, or until the steaks are cooked the way you like them.
Time to table: 25 minutes

Servings: 4

National Potato Promotion Board