Grilled T-Bone Steaks with Italian Salsa Verde

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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.

And for some of the best T-Bones on the Planet visit Omaha Steaks You know the name Omaha Steaks. You know they have great steaks. But have you visited the site lately and seen the variety of foods they now carry. Omaha Steaks now carries Pork Tenderloin, Seafood even Desserts Or some of the deals. Take a minute and visit Omaha Steaks You'll be glad you did.

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 about cooking steaks for the answer.
  6. Slice steaks and serve with a bit of salsa drizzled over each.



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