Grilled Rib-Eye Steaks with Caper and Bread Crumb Salsa
Randy Windham originally created this crisp bread-crumb topping as a way to use up leftover bread and focaccia; here it sops up the delicious steak juices. Sprinkle any extra over the Arugula, Fresh Corn and Tomato Salad.Plus: More Grilling Recipes and Tips
September 2001
Gallery
Credit:
© Reed Davis
Recipe Summary
Ingredients
Directions
Make Ahead
The bread crumbs and vinaigrette for the salsa can be made early in the day and tossed together just before serving.
Suggested Pairing
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.