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

Name: Grilled Grass-Fed Rib-Eye Steaks with Balsamic-Caper Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters balsamic vinegar; 2 teaspoons freshly ground black pepper; 2 Tbsps drained capers; 2 teaspoons coarse kosher salt; 2 teaspoons fresh thyme leaves; 3 garlic cloves, pressed; 59 milliliters extra-virgin olive oil plus more for steaks and grill; 59 milliliters chopped fresh Italian parsley; 0 teaspoons dried crushed red pepper; 5 inches thick grass-fed rib-eye steaks; 118 milliliters minced shallots; 4 teaspoons smoked paprika

This recipe serves 4. One portion of this dish contains roughly 2g of protein, 14g of fat, and a total of 169 calories. Head to the store and pick up thick rib-eye steaks, shallots, paprika, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and primal diet. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

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

Ingredients you will need

Vinegar

Equipment you will use

Frying Pan

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

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Shallot

Cooking Oil

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

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Salt And Pepper

Vinaigrette

Parsley

Capers

Thyme

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Whisk

Rub both sides of steaks with oil andgarlic.

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Steak

Cooking Oil

Dry Seasoning Rub

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

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Black Pepper

Coarse Salt

Paprika

Sprinkle on both sides of steaks.

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Steak

Letstand at least 15 minutes and up to 1 hour.

Prepare barbecue (medium-high heat).

Brush grill rack with oil to coat. Grill steaksuntil cooked to desired doneness, about 3minutes per side for medium-rare.

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Cooking Oil

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Grill

Transfersteaks to plates. Spoon vinaigrette over.

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Vinaigrette

* Available at some supermarkets, atspecialty foods stores, and from tienda.com.

Equipment

Frying Pan

Whisk

Grill

Ingredients

Servings:

118milliliters

balsamic vinegar 2teaspoons

freshly ground black pepper 2Tbsps

drained capers 2teaspoons

coarse kosher salt 2teaspoons

fresh thyme leaves 3

garlic cloves, pressed 59milliliters

extra-virgin olive oil plus more for steaks and grill 59milliliters

chopped fresh Italian parsley 0teaspoons

dried crushed red pepper 5inches

thick grass-fed rib-eye steaks 118milliliters

minced shallots 4teaspoons

smoked paprika

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Miranda Lambert County Road Merlot Wine with a 4.4 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.