Rib-Eye Steaks With Balsamic-Caper Vinaigrette Recipe #380397
Wow! This will impress your meat eating friends at a dinner party.
by TheBeave
40 min | 10 min prep
SERVES 4
- 1/2 cup balsamic vinegar
- 1/2 cup minced shallot
- 1/4 cup extra-virgin olive oil, plus more for steaks and grill
- 1/4 teaspoon dry crushed red pepper
- 1/4 cup chopped fresh Italian parsley
- 2 tablespoons drained capers
- 2 teaspoons fresh thyme leaves
- 4 rib eye steaks
- 3 garlic cloves, pressed
- 4 teaspoons smoked paprika
- 2 teaspoons salt
- 1 1/2 teaspoons fresh ground black pepper
- 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.
- 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.
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5 stars