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

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

• 120ml balsamic vinegar

• 120ml minced shallots

• 60ml extra-virgin olive oil plus more for steaks and grill

• 1/4 teaspoons 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

Simmer vinegar in small pan over medium heat until reduced to 60ml , about 6 minutes. Add shallots, 60ml 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. 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.

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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.