Grilled Tuscan-Style Steak With Focaccia Salsa

Ingredients

Steak

• 2 (24-32 ounce)  porterhouse steaks, room temperature or

  4 (10 ounce)  rib eye or 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

Directions

1. 1

   For steak: Rub with olive oil and season with salt and pepper.

2. 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. 3

   For foccacia salsa: Rip bread in to small pieces. Set aside.

4. 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. 5

   Presentation 1: Portable Porterhouse.

6. 6

   Pass whole steaks around the table on a wooden cutting board with a bowl of salsa and remaining lemon wdges.

7. 7

   Presentation 2: Sit-Down Dinner.

8. 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.