RIB-EYE STEAKS - GRILLED WITH CAPER AND BREAD CRUMB SALSA

By akselden

Randy Windham originally created this crisp bread-crumb topping as a way to use up the restaurant's leftover bread and focaccia; here it sops up the delicious steak juices.

Ingredients

• Six 1-inch-thick rib-eye steaks (about 3/4 pound each)
• 3/4 C. extra-virgin olive oil
• Salt and coarsely ground pepper
• One 1 1/2-pound plain focaccia, cut into 1/2-inch pieces
• 1/2 C. minced shallots
• 1/4 C. red wine vinegar
• 1/4 C. drained small capers
• 2 T. minced thyme
• Vegetable oil, for the grill

Preparation

Step 1

1. On a large baking sheet, brush the rib-eye steaks on both sides with 2 T. of the olive oil and season with 1/2 T. each of salt and coarsely ground pepper. Let the steaks stand at room temperature for 2 hours.

2. Meanwhile, preheat the oven to 350°. Working in batches, pulse the focaccia in a food processor until it is chopped into coarse crumbs. Transfer the crumbs to a large bowl and toss with 2 T. of the extra-virgin olive oil.

Spread the bread crumbs on a large rimmed baking sheet and bake them for about 30 minutes, turning and stirring occasionally, until the crumbs are dry and golden. Let cool.

3. In a large bowl, mix the shallots with the vinegar and let stand for 15 minutes. Add the capers and thyme, then slowly whisk in the remaining 1/2 C. of olive oil until blended. Add the bread crumbs, season with salt and pepper and toss well.

4. Light a grill or preheat a cast-iron grill pan. Lightly brush the grate or grill pan with vegetable oil. Grill the steaks over a medium-hot fire until deeply browned on both sides, about 6 minutes for medium rare.

Transfer the steaks to a cutting board and let rest for 10 minutes Thickly slice the steaks across the grain and arrange on a platter. Spoon half of the bread-crumb salsa over the meat and place the rest at the table.

Make Ahead: The bread crumbs an vinaigrette for the salsa can be made early in the day and tossed together just before serving.