Grilled Rib-Eye Steaks with Caper and Bread Crumb Salsa

• Six 1-inch-thick rib-eye steaks (about 3/4 pound each)
• 3/4 cup extra-virgin olive oil
• Salt and coarsely ground pepper
• One 1 1/2-pound plain focaccia, cut into 1/2-inch pieces
• 1/2 cup minced shallots
• 1/4 cup red wine vinegar
• 1/4 cup drained small capers
• 2 tablespoons minced thyme
• Vegetable oil, for the grill

1. On a large baking sheet, brush the rib-eye steaks on both sides with 2 tablespoons of the olive oil and season with 1/2 tablespoon each of salt and coarsely ground pepper.
2. Let the steaks stand at room temperature for 2 hours.
3. Meanwhile, preheat the oven to 350.
4. Working in batches, pulse the focaccia in a food processor until it is chopped into coarse crumbs.
5. Transfer the crumbs to a large bowl and toss with 2 tablespoons of the extra-virgin olive oil.
6. Spread the bread crumbs on a large rimmed baking sheet and bake them for about 30 minutes, turning and stirring occasionally, until the crumbs are dry and golden.
7. Let cool.
8. In a large bowl, mix the shallots with the vinegar and let stand for 15 minutes.
9. Add the capers and thyme, then slowly whisk in the remaining 1/2 cup of olive oil until blended.
10. Add the bread crumbs, season with salt and pepper and toss well.
11. Light a grill or preheat a cast-iron grill pan.
12. Lightly brush the grate or grill pan with vegetable oil.
13. Grill the steaks over a medium-hot fire until deeply browned on both sides, about 6 minutes for medium rare.
14. Transfer the steaks to a cutting board and let rest for 10 minutes.
15. Thickly slice the steaks across the grain and arrange on a platter.
16. Spoon half of the bread-crumb salsa over the meat and pass the rest at the table.

extravirgin olive oil, salt, focaccia, shallots, red wine vinegar, capers, thyme, vegetable oil

Taken from www.foodandwine.com/recipes/grilled-rib-eye-steaks-with-caper-and-bread-crumb-salsa (may not work)