Grilled Tuscan-Style Steak With Focaccia Salsa |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is fun and easy for a small gathering. Adapted from Dishing with Style by Rori Trovato. Ingredients:
2 (24 -32 ounce) porterhouse steaks or 4 (10 ounce) rib eye or 4 (10 ounce) steaks, room temperature |
3 tablespoons olive oil |
2 tablespoons kosher salt |
2 tablespoons cracked black pepper |
2 lemons, quartered |
4 parsley sprigs |
square focaccia bread ((0.5 inch thick) or 4 slices italian bread ((0.5 inch thick) |
3 tablespoons extra virgin olive oil |
2 tablespoons finely chopped shallots |
1 garlic clove, minced |
1 teaspoon chopped rosemary |
1 tablespoon chopped parsley |
kosher salt |
cracked pepper |
Directions:
1. For steak: Rub with olive oil and season with salt and pepper.
2. For porterhouse steaks: Grill 6-7 minutes per side for medium rare; 7-9 minutes for medium. For rib eye or shell steaks: Cook 5-6 minutes per side for medium rare; 6-7 minutes for medium. Remove; squeeze a wedge of lemon on each steak.
3. For foccacia salsa: Rip bread in to small pieces. Set aside.
4. Heat olive oil in a large saute pan over medium heat. Add shallots and cook 3 minutes, or until golden. Add garlic, bread, rosemary and parsley, then stir with a wooden spoon until mixture is evenly coated with olive oil and bread is golden brown, 6-8 minutes. Remove from heat and season with salt and pepper.
5. Presentation 1: Portable Porterhouse.
6. Pass whole steaks around the table on a wooden cutting board with a bowl of salsa and remaining lemon wdges.
7. Presentation 2: Sit-Down Dinner.
8. Slice steaks against the grain into 1/4 pieces. Overlap slices on a plate; make an S pattern on meat with 1/2 cup of salsa. Garnish with lemon wedges and parsley.
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