Recipe information
Yield
4 Servings
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
Need to make a substitution?
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.
Step 2
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.
Step 3
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.