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toasted breadcrumb salsa
From Stonesoup
serves 2
Inspired by Judy Rodgers from the Zuni Cafe cookbook.
The best steak I’ve ever cooked was served with this salsa. I’ve you’re short on time, a post cooking soak in a sauce like this is a better option than a pre-cooking marinade.
I was worried about the breadcrumbs going soggy in the dressing but trust me they don’t and you get a lovely crunchy textural contrast to your steak. When the dressing mixes in with the meat juices as it rests you’re in for beefy BBQ nirvana.
1/2C sourdough breadcrumbs
1T olive oil
2 anchovies, finely diced
3 sprigs thyme, leaves picked
1 large brown shallot, peeled & finely diced
1-2T red wine vinegar
1/3C extra virgin olive oil.
Combine breadcrumbs and 1T oil in a small bowl then toast under the grill (broiler) stirring regularly until crunchy and deep golden brown. Allow to cool.
About 10mins before you’re ready to BBQ combine all the salasa ingredients with the toasted crumbs. Taste and season and allow to stand.
Serve spooned over your BBQ of choice.
Add to my Old Favourite Recipes
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