Grilled Grass-Fed Rib-Eye Steaks with Balsamic-Caper Vinaigrette

By tammy1365

by Jeanne Thiel Kelley

Ingredients

• 1/2 cup balsamic vinegar
• 1/2 cup minced shallots
• 1/4 cup extra-virgin olive oil plus more for steaks and grill
• 1/4 teaspoon dried crushed red pepper
• 1/4 cup chopped fresh Italian parsley
• 2 tablespoons drained capers
• 2 teaspoons fresh thyme leaves
• 4 3/4-inch-thick grass-fed rib-eye steaks
• 3 garlic cloves, pressed
• 4 teaspoons smoked paprika*
• 2 teaspoons coarse kosher salt
• 1 1/2 teaspoons freshly ground black pepper

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Simmer vinegar in small pan over medium
heat until reduced to 1/4 cup, about 6 minutes.
Add shallots, 1/4 cup oil, and crushed red
pepper; return to simmer. Remove from
heat; whisk in parsley, capers, and thyme.
Season vinaigrette with salt and pepper.

Rub both sides of steaks with oil and
garlic. Mix paprika, 2 teaspoons coarse salt,
and 1 1/2 teaspoons black pepper in small
bowl. Sprinkle on both sides of steaks. Let
stand at least 15 minutes and up to 1 hour.

Prepare barbecue (medium-high heat).
Brush grill rack with oil to coat. Grill steaks
until cooked to desired doneness, about 3
minutes per side for medium-rare. Transfer
steaks to plates. Spoon vinaigrette over.

* Available at some supermarkets, at
specialty foods stores, and from tienda.com.