Recipe: Grilled Rib-Eye of Beef with Warm Potatoes, Bacon, and Leeks

GRILLED RIB-EYE OF BEEF WITH
WARM POTATOES, BACON, AND LEEKS

6 oz. slab bacon, finely diced
1 cup diced leeks, white parts only
1/2 cup finely diced shallots
3/4 cup olive oil
1/4 cup sherry wine vinegar
1 tbsp. Dijon mustard
2 lb. Yukon gold potatoes
Coarse salt and freshly ground pepper to taste
1/4 cup chopped flat-leaf parsley leaves
Six 1-inch-thick rib-eye steaks, trimmed of excess fat

1. 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.

2. Add the leeks and shallots and saute for 3 minutes or just until the vegetables are soft. Remove from the heat.

3. Whisk together the oil, vinegar, and mustard.

4. 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.

5. Preheat and oil the grill.

6. 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.

7. 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.

Excerpted from The Tribeca Grill Cookbook by Don Pintabona
Copyright 2000 by Don Pintabona. Excerpted by permission of Villard, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.