Grilled T-Bone Steaks with Italian Salsa Verde

Here's a powerful man-sized recipe I got from the Beef Council. Big juicy Grilled T-Bone Steaks and a spicey Italian Salsa Verde, this recipe doesn't fool around.

It says it serves six. With 2 T-Bones? Who are they kidding? You make the call.

Grilled T-Bone Steaks with Italian Salsa Verde

Ingredients

• 1/2 cup firm White Bread, coarsely crumbled
• 2 tablespoons Red Wine Vinegar
• 2 tablespoons bottled capers, drained and finely chopped
• 1 teaspoon Garlic, finely minced
• 1/2 teaspoon Anchovy Paste
• 1/2 teaspoon Dijon Mustard
• 2 tablespoons Shallots, minced
• 1/4 cup fresh flat-leaf Parsley, finely chopped
• 1/4 cup Extra Virgin Olive Oil
• 3 tablespoons Water

• 2 1-inch thick T-Bone Steaks (about 1 pound each)
• Black Pepper, coarsely ground

Directions

1. Stir together first 6 ingredients until combined well.
2. Stir in shallots, parley, oil and water. Salt and pepper to taste.
3. Preheat grill to a medium heat. To learn how to test the temperature of your fire using just your hand -- CLICK HERE
4. Grill steaks to desired doneness.
5. Transfer to a platter and allow to rest, covered with foil, for 10 minutes. Why? Read this article -- How to get that Perfectly Grilled Steak like that High-end Steakhouse at Home for a Fraction of the Cost -- for the answer.
6. Slice steaks and serve with a bit of salsa drizzled over each.

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