Grilled Grass-Fed Rib-Eye Steaks with Balsamic-Caper Vinaigrette
Juicy grass-fed rib-eye steaks grilled to perfection and topped with a rich balsamic vinaigrette featuring capers, shallots, and fresh herbs. This restaurant-quality dish combines smoky grilled flavors with a tangy Italian-inspired sauce.
Ingredients
- •½ cup balsamic vinegar
- •½ cup minced shallots
- •¼ cup extra-virgin olive oil
- •¼ teaspoon dried crushed red pepper
- •¼ cup chopped fresh Italian parsley
- •2 tablespoons drained capers
- •2 teaspoons fresh thyme leaves
- •4 piece grass-fed rib-eye steaks
- •3 cloves garlic
- •4 teaspoons smoked paprika
- •2 teaspoons coarse kosher salt
- •1½ teaspoons freshly ground black pepper
Cooking Instructions
- 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.
10 min
- 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.
15 min
- 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.
8 min