Grilled Tuscan-Style Steak With Focaccia Salsa

This is fun and easy for a small gathering. Adapted from Dishing with Style by Rori Trovato.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• Steak

• 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

• 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. 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.