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

Ingredients

• 1 ½ teaspoons freshly ground black pepper
• 2 teaspoons coarse kosher salt
• 4 teaspoons smoked paprika*
• 3 garlic cloves, pressed
• 4 ¾-inch-thick grass-fed rib-eye steaks
• 2 teaspoons fresh thyme leaves
• 2 tablespoons drained capers
• + 5 more ingredients
• • ¼ cup chopped fresh Italian parsley
  • ¼ teaspoon dried crushed red pepper
  • ¼ cup extra-virgin olive oil plus more for steaks and grill
  • ½ cup minced shallots
  • ½ cup balsamic vinegar

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. 2. Rub both sides of steaks with oil and...

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