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

Name: Grilled Grass-Fed Rib-Eye Steaks with Balsamic-Caper Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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

Servings: persons

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

1
Simmer vinegar in small pan over medium heat until reduced to 1/4 cup, about 6 minutes.
2
Add shallots, 1/4 cup oil, and crushed red pepper; return to simmer.
3
Remove from heat; whisk in parsley, capers, and thyme.
4
Season vinaigrette with salt and pepper.
5
Rub both sides of steaks with oil and garlic.
6
Mix paprika, 2 teaspoons coarse salt, and 1 1/2 teaspoons black pepper in small bowl.
7
Sprinkle on both sides of steaks.
8
Let stand at least 15 minutes and up to 1 hour.
9
Prepare barbecue (medium-high heat).
10
Brush grill rack with oil to coat.
11
Grill steaks until cooked to desired doneness, about 3 minutes per side for medium-rare.
12
Transfer steaks to plates.
13
Spoon vinaigrette over.

594

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Grass-Fed Rib-Eye Steaks with Balsamic-Caper Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

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

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