>Bread Crumb Salsa

>Recipe Courtesy of Karen Young

Karen passed on this recipe from her cousin Brian. He’s a professional chef. I do not know for sure if he created the recipe or just showed her how to make it. Either way, I think it will become a favorite in your home as it has in our’s. Karen also includes how they make the steaks that go with it. Here’s the recipe as Karen sent it to me:

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Use however many steaks you need but thick steaks work best. We use Olive Oil, CHIPOTLE TABASCO SAUCE, coarse salt, and pepper on the steaks. Just pour the Chipotle Tabasco on the steaks and use your hand to smooth it all over on both sides. The original recipe calls for Olive Oil and salt & pepper only but do it however you like. We serve the steak on top of the bread crumbs but it doesn’t matter. Grill the steaks however you like them cooked. My advice is to not cook them to well done, the juices from the steak make the bread crumb salsa sooo good. The left over bread crumbs can be frozen for later use. You can also use them for meatloaf or to put on salads or vegetable dishes.

– 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 bread, cut into 1/2-inch pieces (use whatever flavor HEB bakery has that you like)
– ½ cup minced shallots
– 1/4 cup red wine vinegar
– 1/4 cup drained small capers
– 2 tablespoons minced fresh thyme

On a large baking sheet, brush or lightly drizzle the rib-eye steaks on both sides with the olive oil, Chipolte Tabasco, and season with salt and coarsely ground pepper.

Preheat the oven to 350. Working in batches, pulse the focaccia in a food processor or blender until it is chopped into crumbs. Transfer the crumbs to a large bowl and toss with 2 tablespoons of the extra-virgin olive oil. Spread the bread crumbs on a large rimmed baking sheet and bake them for about 30 minutes or until browned, turning and stirring occasionally, until the crumbs are dry and golden. Let cool. If you increase the heat the crumbs will cook faster but they burn easy so keep an eye on them.

In a large bowl, mix the shallots with the vinegar and let stand for 15 minutes. Add the capers and thyme, then slowly whisk in the remaining ½ cup of olive oil until blended. Add the bread crumbs, season with salt and pepper and toss well.

Grill the steaks over a medium-hot fire until deeply browned on both sides, about 6 minutes for medium rare. Transfer the steaks to a cutting board and let rest for 10 minutes. Spoon half of the bread-crumb salsa over the meat and pass the rest at the table.

I serve this with bacon wrapped asparagus bundles (Rachel Ray) or steamed veggie and a salad. Better be hungry! ENJOY

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