Grilled Rib-Eye Steaks With Caper And Bread Crumb Salsa

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Ingredients

Six 1-inch-thick rib-eye steaks (about 3/4 pound each)

3/4 cup extra-virgin olive oil

Salt and coarsely ground pepper

One 1 1/2-pound plain focaccia, cut into 1/2-inch pieces

1/2 cup minced shallots

1/4 cup red wine vinegar

1/4 cup drained small capers

2 tablespoons minced thyme

Vegetable oil, for the grill

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