Ingredients
4 ribeye steaks
½ cup + 1 tablespoon best quality extra virgin olive oil
1 medium shallot, finely minced (about ¼ 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
Preparation
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.
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.
Grill steaks to desired doneness (medium-rare preferred) and serve with salsa verde.
**If using bread crumbs, stir into salsa verde right before serving
Cooking notes: Sauce can be made up to 4 hours in advance and left at room temperature.
