The Tribeca Grill, famously backed by Robert De Niro and Bill Murray, is a Manhattan treasure. Since its birth in 1990, chef Don Pintabona has produced stylish, savory fare that's considered among the city's most attractive. The Tribeca Grill Cookbook presents 125 of Pintabona's most enticing recipes, including many Grill classics such as Tomato-Basil Crostini with Shaved Parmesan, Cilantro, and Sake-Grilled Chicken, and the much-loved Tribeca Chocolate Torte.
6 (1-inch-thick) rib-eye steaks, trimmed of excess fat
Place the bacon in a large saute pan over medium-low heat. Cook, stirring frequently, for about 10 minutes or until the fat is rendered out and the bacon bits are very crisp. If necessary, lower the heat to keep the bacon from burning.
Add the leeks and shallots and saute for 3 minutes or just until the vegetables are soft. Remove from the heat.
Whisk together the oil, vinegar, and mustard.
Place the potatoes in a large saucepan with cold, salted water to cover by 1 inch, over high heat. Bring to a boil; lower the heat and simmer for 20 minutes or until the potatoes are tender when pierced with the point of a small, sharp knife. Remove from the heat and drain well. Working quickly, push the peels off the potatoes in a mixing bowl and add the warm bacon mixture, tossing to combine (see Note). Pour the mustard mixture over the top and season to taste with salt and pepper. Toss to combine. Sprinkle the top with the parsley. Cover lightly and keep warm.
Preheat and oil the grill.
Season the steaks with salt and pepper to taste. Place them on the hot grill and cook, turning once, for 8 to 10 minutes for medium-rare.
Spoon equal portions of the warm potato mixture onto each of six plates. Place a steak on top.
Note: The warmer the potatoes, the more the vinaigrette they will absorb, so you must work quickly and carefully while they are still hot.
