Ingredients:
6 ounces thick 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 tablespoon Dijon mustard
2 lbs yukon gold potatoes
coarse salt
fresh ground black pepper
1/4 cup chopped flat leaf parsley
6 rib eye steaks, trimmed of excess fat, one inch thick
Directions:
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.
Servings: 6
Time preparation: 30 min.
Time total: 55 min.