Grilled Ribeye with grilled red potatoes on watercress with blue cheese vinaigrette. After traveling home from Florida, Zoe figured I wanted something to look forward to, so she picked up the makings for thi meal. It is simple and impossible to go wrong.
Everyone knows my love affair with the ribeye. Boneless and a little under a pound, it was rubbed with pepper, kosher salt, and a touch of cayenne. The red potatoes were boiled until barely cooked, about ten minutes. The red potatoes were a little on the small slide and since I didn’t feel like playing “sailor overboard” on the grill, I placed aluminum foil on the grates. The potatoes were brushed with olive oil.
The ribeye was grilled over high heat, while the potatoes on the foil were grilled over medium heat. Both were grilled for approximately ten to twelve minutes.
With the ribeye cooked to medium rare, I took it off the grill and allowed it to rest. Zoe arranged the watercress on the plates. The potatoes were then placed on the watercress.
From Bobby Flay’s Boy Gets Grill p.84:
1/4 cup sherry vinegar
1 small shallot
2 teaspoons dijon mustard
1/2 cup olive oil
1/2 cup crumbled blue cheese
All of these ingredients were mixed together to form the vinaigrette and then drizzled over the potatoes. This vinaigrette is so good, you will find yourself doubling it to use the next day for something else.
For this meal, I would gladly change Ribeye Friday to Ribeye Sunday.