Grilled Rib-Eye Steaks with Caper and Bread Crumb Salsa

Name: Grilled Rib-Eye Steaks with Caper and Bread Crumb Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 59 milliliters drained small capers; 680 grams plain focaccia, cut into 1/2-inch pieces; 8 servings Salt and coarsely ground pepper; 177 milliliters extra-virgin olive oil; 59 milliliters red wine vinegar; 2 kilograms 1-inch-thick rib-eye steaks (about each); 118 milliliters minced shallots; 2 Tbsps minced thyme; 8 servings Vegetable oil, for the grill

Need a dairy free main course? Grilled Rib-Eye Steaks with Caper and Bread Crumb Salsa could be an awesome recipe to try. This recipe covers 28% of your daily requirements of vitamins and minerals. One serving contains 1075 calories, 59g of protein, and 75g of fat. This recipe serves 8. A mixture of vegetable oil, shallots, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

On a large baking sheet, brush the rib-eye steaks on both sides with 2 tablespoons of the olive oil and season with 1/2 tablespoon each of salt and coarsely ground pepper.

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Coarsely Ground Black Pepper

Ribeye Steak

Olive Oil

Salt

Equipment you will use

Baking Sheet

Let the steaks stand at room temperature for 2 hours.

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Steak

Meanwhile, preheat the oven to 35

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Oven

Working in batches, pulse the focaccia in a food processor until it is chopped into coarse crumbs.

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Focaccia

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Food Processor

Transfer the crumbs to a large bowl and toss with 2 tablespoons of the extra-virgin olive oil.

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Extra Virgin Olive Oil

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Bowl

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.

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Breadcrumbs

Spread

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Baking Sheet

Oven

Let cool.

In a large bowl, mix the shallots with the vinegar and let stand for 15 minutes.

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Shallot

Vinegar

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Bowl

Add the capers and thyme, then slowly whisk in the remaining 1/2 cup of olive oil until blended.

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Olive Oil

Capers

Thyme

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Whisk

Add the bread crumbs, season with salt and pepper and toss well.

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Salt And Pepper

Breadcrumbs

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.

Ingredients you will need

Vegetable Oil

Steak

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Grill Pan

Grill

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 pass the rest at the table.

Ingredients you will need

Steak

Bread

Grains

Salsa

Meat

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Cutting Board

Equipment

Ingredients

Servings:

59milliliters

drained small capers 680grams

plain focaccia, cut into 1/2-inch pieces 8servings

Salt and coarsely ground pepper 177milliliters

extra-virgin olive oil 59milliliters

red wine vinegar 2kilograms

1-inch-thick rib-eye steaks (about each)118milliliters

minced shallots 2Tbsps

minced thyme 8servings

Vegetable oil, for the grill

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Maddalena Merlot. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 19 dollars per bottle.