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Grilled Grass-Fed Rib-Eye Steaks with Balsamic-Caper Vinaigrette
- 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
Directions:View on Epicurious
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