• 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup balsamic vinegar

  2. 1/2 cup minced shallots

  3. 1/4 cup extra-virgin olive oil plus more for steaks and grill

  4. 1/4 teaspoon dried crushed red pepper

  5. 1/4 cup chopped fresh Italian parsley

  6. 2 tablespoons drained capers

  7. 2 teaspoons fresh thyme leaves

  8. 4 3/4-inch-thick grass-fed rib-eye steaks

  9. 3 garlic cloves, pressed

  10. 4 teaspoons smoked paprika*

  11. 2 teaspoons coarse kosher salt

  12. 1 1/2 teaspoons freshly ground black pepper

Instructions Jump to Ingredients ↑

  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 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.

  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.


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