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

When it comes to steak, Americans are learning that less meat can be more: more eco-friendly, more healthful, and more delicious. Instead of that huge T-bone or porterhouse, try a smaller rib-eye steak—and make sure it's grass-fed. Grass-fed beef is lower in fat and calories than conventionally raised beef and contains omega-3 fatty acids and conjugated linoleic acids (CLAs), which may boost the immune system and help lower the risk of cancer and heart disease. Keep the goodness going by skipping that pat of blue-cheese butter and drizzling the meat with a simple vinaigrette. Grass-fed beef is very lean and is best served rare or medium-rare.
4 SERVINGS

 

May 2009

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

PREPARATION

  • 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.