Grilled Tuscan Style Steak with Focaccia Salsa
Transport your taste buds to the rustic landscapes of Italy with this Grilled Tuscan Style Steak with Focaccia Salsa. This recipe combines perfectly charred ribeye steaks infused with a fragrant marinade of garlic, rosemary, and thyme, paired with a vibrant and hearty focaccia salsa that redefines the classic steak topping. Juicy cherry tomatoes, crisp red onions, and torn basil are tossed with golden, grill-toasted focaccia cubes and finished with a tangy splash of red wine vinegar and delicate shavings of Parmesan cheese. The balance of smoky, savory, and fresh flavors makes this dish a show-stopping choice for backyard barbecues or elevated weeknight dinners. Ready in just 35 minutes, this Mediterranean-inspired masterpiece serves four and is bound to impress. Perfect for steak lovers and fans of bold Italian flavors, this recipe is a celebration of simple, high-quality ingredients and the art of grilling.
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Recipe Information
Ingredients
- 2 pieces Ribeye steak
- 4 tablespoons Olive oil
- 3 pieces Garlic cloves, minced
- 2 teaspoons Fresh rosemary, chopped
- 2 teaspoons Fresh thyme, chopped
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 cups Cherry tomatoes, halved
- 1 cup Focaccia bread, cubed
- 1 medium Red onion, finely diced
- 0.5 cup Fresh basil leaves, torn
- 2 tablespoons Red wine vinegar
- 0.25 cup Parmesan cheese, shaved
Instructions
1. Preheat your grill to medium-high heat.
2. In a small bowl, mix 2 tablespoons of olive oil, minced garlic, rosemary, thyme, salt, and black pepper.
3. Rub the mixture evenly over both ribeye steaks. Let the steaks rest at room temperature for about 10 minutes.
4. While the steaks rest, prepare the focaccia salsa. Toss the halved cherry tomatoes, focaccia bread cubes, diced red onion, torn basil leaves, red wine vinegar, 2 tablespoons olive oil, and a pinch of salt and pepper in a mixing bowl.
5. Grill the steaks for 4-5 minutes per side for medium-rare, or adjust the cooking time based on your desired doneness. Remove the steaks from the grill, cover loosely with foil, and let them rest for 5 minutes.
6. While the steaks rest, lightly toast the focaccia salsa mixture on the grill in a grill-safe pan or cast iron skillet, tossing occasionally, for about 3-4 minutes until the bread is crispy and golden.
7. Slice the rested steaks against the grain. Serve topped with the warm focaccia salsa and a sprinkle of shaved Parmesan cheese.
8. Garnish with extra basil leaves if desired. Enjoy!
Nutrition Facts
Calories |
2732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.1 g | 207% | |
| Saturated Fat | 52.6 g | 263% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 439 mg | 146% | |
| Sodium | 8597 mg | 374% | |
| Total Carbohydrate | 154.9 g | 56% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 22.1 g | ||
| Protein | 178.7 g | 357% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1068 mg | 82% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 2905 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
