Grilled Rib-Eyes With Salsa Verde

• 4 ribeye steaks
• 1/2 cup + 1 tablespoon best quality extra virgin olive oil
• 1 medium shallot, finely minced (about 1/4 cup)
• 2 T. red wine vinegar
• salt and freshly ground pepper
• 2 teaspoons capers, drained and rinsed
• 3 T. chopped fresh Italian parsley
• 1 T. chopped fresh herb of choice or arugula (thyme, chives or a combination)
• Optional ingredient: 1/3 cup coarse homemade breadcrumbs made with a rustic bread toasted until golden

1. In a shallow dish large enough to hold all the steaks in one layer, place steaks in dish and rub steaks with 1 tablespoon of the olive oil. Salt and pepper both sides of meat and refrigerate. Leave steaks at room temperature for one hour before grilling.
2. In a small bowl place shallots with red wine vinegar and a pinch of salt. Let sit for 15 minutes. After 15 minutes add all remaining ingredients and add freshly ground pepper and additional salt if desired. Sauce should taste like a tangy, chunky vinaigrette.
3. Grill steaks to desired doneness (medium-rare preferred) and serve with salsa verde.
4. **If using bread crumbs, stir into salsa verde right before serving
5. Cooking notes: Sauce can be made up to 4 hours in advance and left at room temperature.

ribeye steaks, shallot, red wine vinegar, salt, capers, fresh italian parsley, choice, coarse homemade breadcrumbs

Taken from www.epicurious.com/recipes/member/views/grilled-rib-eyes-with-salsa-verde-1208641 (may not work)