Rib-Eye Steaks With Balsamic-Caper Vinaigrette

Ingredients

• 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

Directions

1. 1

   Simmer vinegar in small pan over medium heat until reduced to 1/4 cup, about 6 minutes.

2. 2

   Add shallots, 1/4 cup oil, and crushed red pepper; return to simmer.

3. 3

   Remove from heat; whisk in parsley, capers, and thyme. Season vinaigrette with salt and pepper.

4. 4

   Rub both sides of steaks with oil and garlic.

5. 5

   Mix paprika, 2 teaspoons coarse salt, and 1 1/2 teaspoons black pepper in small bowl.

6. 6

   Sprinkle on both sides of steaks. Let stand at least 15 minutes and up to 1 hour.

7. 7

   Prepare barbecue (medium-high heat). Brush grill rack with oil to coat.

8. 8

   Grill steaks until cooked to desired doneness, about 3 minutes per side for medium-rare.

9. 9

   Transfer steaks to plates. Spoon vinaigrette over.