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

Grilled Grass-Fed Rib-Eye Steaks with Balsamic-Caper Vinaigrette
Photo by Antonis Achilleos

Ingredients

  • ½ cup balsamic vinegar
  • ½ cup shallots
  • 3 cloves garlic
  • 4 teaspoons smoked paprika*
  • plus more for steaks and grill
  • ¼ teaspoon dried crushed red pepper
  • ¼ cup fresh Italian parsley
  • + 6 more ingredients
    • 2 teaspoons coarse kosher salt
    • 4 3/4-inch-thick grass-fed rib-eye steaks
    • ¼ cup extra-virgin olive oil
    • 2 teaspoons fresh thyme leaves
    • 1 ½ teaspoons freshly ground black pepper
    • 2 tablespoons capers

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...

View full recipe at Epicurious

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