1. Heat a grill to medium-high. Place shallots and potatoes separately on two large double layers of foil lined with parchment paper; drizzle with olive oil and season with salt and pepper. Fold parchment and foil around vegetables and crimp edges to form two packets.
2. Clean and lightly oil hot grill. Grill vegetables, flipping once, until shallots are soft and potatoes are cooked through and crisp around edges, 30 minutes.
3. After vegetables have been on grill 10 minutes, season steak with salt and pepper and grill, turning occasionally, until medium-rare, 15 to 20 minutes. Transfer steak to a cutting board and tent loosely with foil. Let rest 10 minutes before cutting meat from both sides of bone and thinly slicing against the grain. Serve with shallots and potatoes.
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|Serving Size: 1 Serving (512g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 17 (8%)|
|Amt Per Serving||% DV|
|Total Fat 1.9g||3 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 60.9mg||2 %|
|Potassium 975.5mg||26 %|
|Total Carbohydrate 43.8g||13 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 40.7g|
|Protein 5.7g||8 %|
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Calories per serving: 206
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