Grilled Tuscan-Style Steak With Focaccia Salsa - cooking recipe

Ingredients

Steak
4 (10 ounce) rib eye or (10 ounce) steaks, room temperature
3 tablespoons olive oil
2 tablespoons kosher salt
2 tablespoons cracked black pepper
2 lemons, quartered
4 parsley sprigs
Foccacia Salsa
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

Preparation

For steak: Rub with olive oil and season with salt and pepper.
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.
For foccacia salsa: Rip bread in to small pieces. Set aside.
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.
Presentation 1: Portable Porterhouse.
Pass whole steaks around the table on a wooden cutting board with a bowl of salsa and remaining lemon wdges.
Presentation 2: Sit-Down Dinner.
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.