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

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

By Jeanne Thiel KelleyPhotography by Antonis Achilleos

March 15, 2009

Recipe notes