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


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

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...

View full recipe at SpringPad


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