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Engagement Grilled Ribeye with Rioja/Grilled Fingerling Potatoes with Warm Bacon Vinaigrette

By:

lacensebeef.com

Recipes inspired by Date Night: Grill It! With Chef Aran Goldstein at Sur La Table Cooking Classes, Delicious Date Nights.

Throw away the engagement chicken…where’s the beef?

doB has found a healthier alternative, La Cense Beef.

“Grass-Fed, No Hormones, Antibiotics or Pesticides.  No Grain. Less Fat.   Fewer Calories.  More Omega 3’s”

Even better, a richer, more satisfying taste.

macys.com

This is an amazing recipe to spice up any date night.  And if you are fed up with the singles scene curl up with Fifty Shades of Grey and get your grill on with this amazing recipe for Ribeye with Rioja & Grilled Fingerling Potatoes with Warm Bacon Vinaigrette.

I prepared the entire meal with this amazing grill pan, Le Creuset® Square Grill Pan, 10” and a medium sized saucepan.

I even made some calorie saving tips to the original recipe that leaves room for the Grilled Bananas with Coconut Rum Caramel Sauce (I died) dessert.

First comes the Ribeye, and then comes marriage?

Don’t say doB didn’t warn you.

Grilled Ribeye with Rioja

Serves 4:

Canola oil to brush the grill

1(2 inch thick; about 2 – ½ pounds) Ribeye steak (boneless prime cut) or for a cheaper option you can use skirt steak.

1 tablespoon extra-virgin olive oil

1 tablespoon unsalted butter

2 large shallots, peeled and thinly sliced

1 cup Rioja, or other fruity, dry red wine

1 cup rich beef stock

1 sprig Thyme and 1 sprig Rosemary

Kosher Salt and ground black pepper

Allow steaks to rest at room temperature for 30 minutes.  Prepare a medium high charcoal fire, preheat a gas grill to medium-high, or heat a large grill pan over medium high heat.  Preheat oven to 375 degrees and place the rack in the center.  Set a heatproof rack over a baking sheet and place next to grill.

Season steak generously on all sides with salt and pepper.

Brush grates or grill pan with vegetable oil.  Place steak in grill pan or on grill and sear steak 3 to 4 minutes per side, rotating the steak 90 degrees halfway through cooking to create crossed grill marks.  Using tongs, transfer steak to heatproof rack and place in the oven to finish cooking to the desired degree of doneness.  Remove pan from the oven.  Allow steak to rest 10 minutes before cutting.

Meanwhile, place olive oil and butter in a medium saucepan and heat over medium heat until butter melts.  Add shallots and cook, stirring constantly until softened, about 4 or 5 minutes.  Add wine and stock, Rosemary and Thyme sprigs and continue cooking until liquid is reduced by 2/3 about 10 to 12 minutes.  Remove sprigs.  Taste sauce and season with salt and pepper.  Keep sauce warm over low heat.

Grilled Fingerling Potatoes with Warm Bacon Vinaigrette

*My husband says these are “insane” and a total crowd-pleaser every time.

1 pound fingerling potatoes, scrubbed

2 tablespoons plus ¼ cup extra –virgin olive oil, divided

Kosher salt and freshly ground black pepper

4 ounces Applegate Farms Natural Sunday Bacon, gluten-free

Cut bacon cross-wise into ¼ inch pieces

1 medium shallot, peeled and finely minced

3 garlic cloves, peeled and finely minced

1 tablespoon fresh thyme, chopped

3 tablespoons white balsamic vinegar

Place potatoes in a medium pot and cover with chicken broth.  Place over medium heat until broth boils.  Reduce to simmer and cook until tender, about 15 to 17 minutes.  Drain potatoes in a

colander and cool on a baking sheet, season with salt and pepper.  Once cold, slice in half lengthwise and place in a large mixing bowl.  Toss with 2 tablespoons of olive oil.

Heat grill pan over high heat.

Place bacon pieces in a large skillet and heat over medium-low heat.  Cook bacon until crispy and fat has rendered 3-5 minutes.  Using a slotted spoon transfer bacon pieces to a paper towel-lined plate, leaving the fat behind in the skillet.

Increase heat; add shallots and garlic to skillet, and cook, stirring constantly, about 1 to 2 minutes.  Stir in chopped Thyme.  Remove pan from heat and whisk in remaining ¼ cup oil and vinegar.  Taste and season with salt and pepper.  Keep vinaigrette warm over low heat.

Place potatoes on grill, cut sides down.  Cook until grill marks appear, 3 to 4 minutes.  Flip the potatoes and cook another 2 to 3 minutes.

Transfer potatoes to a large serving bowl.  Drizzle with vinaigrette, tossing gently to coat.  Sprinkle bacon pieces over potatoes and Serve immediately.

Dishin’ Tip:  If your grill is hot enough you don’t need to add vegetable oil.  Nothing will stick.

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