Grilled Tuscan-Style Steak With Focaccia Salsa

• 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

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.

olive oil, kosher salt, cracked black pepper, lemons, parsley sprigs, salsa, bread, extra virgin olive oil, shallots, garlic, rosemary, parsley, kosher salt, cracked pepper

Taken from www.food.com/recipe/grilled-tuscan-style-steak-with-focaccia-salsa-132990 (may not work)