Grilled Ribeyes with Mustard Thyme Sauce and Potato Skins

So, here is my first official post as Mrs. Happy Plate... Now this is not the best example of healthy food, but it was the weekend, so we splurged a little. This is our version of a grilled Steak with a Mustard Thyme Sauce from one of our many Bobby Flay cookbooks. I came up with a grilled potato skin with horseradish filling on the side which went perfectly.



Ribeye Steak
I like to marinate the steaks in some Worcestershire sauce and a palmful of whatever grill seasoning I have on hand for at least an hour before grilling, flipping the steaks once. Let come to room temperature before you grill to keep the steaks juicy!  We grill the steaks for 7-8 minutes on each side over medium-high heat (for 1.5" thick steaks).

Thyme Sauce
1/8 cup fresh thyme leaves, chopped
1/3 cup red wine vinegar
2 tablespoons Dijon mustard

Combine all ingredients in a small spill proof container, and shake until emulsified. Spoon some sauce over top of the steak before serving.

Grilled Potato Skins
4 potatoes (use whatever kind you like best)
1 tablespoon prepared horseradish
1/2 lb pepper jack cheese (cut into 4 thin slices, the rest shredded)
1 sliced white onion

Poke a few holes in each potato and place directly on the grill. Rotate a few times until you have some nice grill marks on your potatoes. Meanwhile, saute the sliced onions over medium-high heat until they start to caramelize. I added a tablespoon of balsamic vinegar and continued sauteing until they had a nice caramelization.

I finished my potatoes in the microwave for 5 minutes to speed up the process so I didn't hold up Mr. Happy Plate's steaks :) Once the potatoes are done, cut them in half and scoop out the filling from each half with a spoon. Mash the potatoes and mix in the horseradish (this gives you a pretty strong horseradish flavor) and a handful of shredded cheese... I used pepper jack for a little heat. Add salt and pepper to taste and spoon the filling back into the potato halves. Top with a slice of cheese and place back on the grill just until the cheese melts on top.

Bon Appetit!