Lime Curry Ribeye

  

  
This past weekend I was in the mood for something tropically inspired.  Ok, I'll admit it, I saw Eat Pray Love.  I suppose there's no reason to fear for my man-cred here, this is a cooking blog after all.  What flavors conjure better than lime and curry?  Although, I suppose gravitating toward beef is hardly an homage to India, but let's just say the curry was India inspired and the lime and cilantro SE Asia inspired.  Cooking doesn't always have to make sense though.  It's a reflection of ourselves, our wants and needs at the moment.  So, all in one it is possible to grill something for a summer menu, make it interesting with lime and curry, and still hit that meat and potatoes comfort spot.  On the latter, the recipe is really more American, but like everything, a little lime juice and cilantro instead of lemon and parsley can pair it well with another dish.  As for the marinade?  It took 30 seconds and 3 ingredients.  Serves 2.
    
Ingredients:
salt/pepper
juice of 1 lime
1 tbsp curry
3 tbsp olive oil
2 ribeye steaks
2 large or 4 small red potatoes
2 strip bacon, chopped
1/2 yellow onion, diced
1 garlic clove, diced
1 tsp rice wine vinegar
2 tbsp fresh cilantro, chopped
    
Directions:
Set a medium pot with water on high heat to boil.  Season steaks on both side with salt and pepper.  Mix all but 1 tsp (reserving for later) of the lime juice with the curry and 2 tbsp of olive oil.  Put marinade in a ziploc with the steaks and coat all sides.  Heat a grill or grill pan to medium.  When hot, add the steaks and cover.  Cook for a total of 10 minutes, turning once.  When the water is boiling, add the potatoes and cook for 12 minutes.  Meanwhile, in a medium fry pan over medium heat, cook the bacon and onions.  Drain and remove to a plate.  Remove the steaks when done to a plate and cover.  When the potatoes are done, remove and allow to cool a little, perhaps running under cold water if desired.  Mix together 1 tbsp olive oil, rice wine vinegar and remaining lime juice.  Season with salt and pepper.  Cut the potatoes into 1/2 inch pieces and mix with the dressing, bacon, onion and garlic mixture and cilantro.  Plate the steaks and serve with the potato salad.