The key to these delicious bruschetta from chef Nancy Silverton* is lots of olive oil. After she bakes the chickpeas with a variety of flavorings--including onions, pancetta and carrots--she purees them with
Salting the ribeye steak two days prior to cooking brines the steak, helps tenderize it, and adds rich flavor. Perfect pairing with Iron Hub Syrah.
6 (8 ounce) ribeye steaks
1 tablespoon kosher salt