- Six 1-inch-thick rib-eye steaks (about 3/4 pound each)
- 3/4 cup extra-virgin olive oil
- Salt and coarsely ground pepper
- One 1 1/2-pound plain focaccia, cut into 1/2-inch pieces
- 1/2 cup minced shallots
- 1/4 cup red wine vinegar
- 1/4 cup drained small capers
- 2 tablespoons minced thyme
- Vegetable oil, for the grill
How to make this recipe
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. Let the steaks stand at room temperature for 2 hours.
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 tablespoons 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.
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 cup of olive oil until blended. Add the bread crumbs, season with salt and pepper and toss well.
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 pass the rest at the table.
The bread crumbs and vinaigrette for the salsa can be made early in the day and tossed together just before serving.
A rustic, medium-bodied Zinfandel with berry flavors and good acidity will complement the smoky grilled steaks and their tangy bread-crumb salsa. Look for a lively, balanced and ready-to-drink bottling from California.