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

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

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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