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
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.