Grilled Bone-in Rib Eye
with Hericot Verts & Argentine Regginito Roasted Potatoes
- 4 22-oz. bone-in rib-eye steak
- 11⁄2 lbs. of new potatoes
- 11⁄2 Tbs. fresh mince garlic
- 1⁄4 c. plus 1 Tbs. olive oil
- 1⁄4 c. barbacoa rub
- 1 c. grated regginito Parmesan
- 6 oz. red onions
- 4 oz. applewood smoked bacon
- 1 lb. haricot verts
- Salt and pepper to taste
Preheat oven to 325 degrees.
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Lightly salt and pepper both sides of bone-in rib eyes and grill to desired temperature. Quarter the new potatoes and place in a mixing bowl. Toss with 1/4 cups of olive oil and fresh mince garlic. Place on baking sheet, bake for 45 to 60 minutes. When roasting is complete, place potatoes into mixing bowl, add the barbacoa rub, grated regginito Parmesan cheese. Toss. When Parmesan has melted, place in large sauté pan and add the olive oil. When hot, add 6 oz. thinly sliced red onion and 1 tsp. of minced garlic the minced bacon. Cook until onions are translucent. Turn heat to high and toss in the haricot verts. Cook until beans are flexible but still snap. Salt and pepper to taste.
4141 N. Mulberry Dr., Kansas City, MO 64116 • 816-741-3600
Just north of downtown Kansas City, Piropos Restaurant in Briarcliff Village offers beautiful panoramic views of Kansas City’s skyline. The restaurant is known for its excellent food and experienced staff that welcomes all guests to the Argentine tradition. The menu is very cosmopolitan with touches of Spanish, Italian and French and is matched with an extensive Argentine wine list. With private dining space to accommodate 10-130 guests, Piropos has the perfect space for any occasion. A relaxed atmosphere, an inspired menu and dramatic views make Piropos a unique dining experience and a leading area restaurant.
Driving directions, menus and pictures can be seen at www.piroposkc.com.
Mon.-Thurs. 5-9 p.m.
Fri.-Sat. 5-10 p.m.
Sun. 4-8 p.m.
Lunch: Mon.-Fri. 11 a.m.-2 p.m.