Grilled Grass-Fed Rib-Eye Steaks with Balsamic-Caper Vinaigrette
Grilled Grass-Fed Rib-Eye Steaks with Balsamic-Caper Vinaigrette is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Simmer vinegar in small pan over medium heat until reduced to 1/4 cup, about 6 minutes.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionSimmer 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.