Grilled Grass-fed Ribeyes with Balsamic-Caper Vinaigrette
Ingredients
The sauce
-
½
cup
balsamic vinegar
-
½
cup
minced shallots
-
¼
cup
extra-virgin olive oil
-
¼
teaspoon
dried crushed red pepper
-
¼
cup
chopped fresh Italian parsley
-
2
tablespoons
drained capers
-
2
teaspoons
fresh thyme leaves
The steaks
-
4
pieces
grass-fed rib-eye steaks, ¾-inch thick
-
2
teaspoons
coarse kosher salt
-
1½
teaspoons
freshly ground black pepper
Instructions
- Simmer balsamic vinegar in a small pan over medium heat until reduced to ¼ cup, about 6 minutes.
- Add minced shallots, ¼ cup olive oil, and crushed red pepper; return to simmer.
- Remove from heat and whisk in parsley, capers, and thyme; season with salt and pepper.
- Rub both sides of the steaks lightly with oil and season generously with kosher salt and pepper.
- Prepare the barbecue to medium-high heat and brush the grill rack with oil.
- Grill the steaks for about 2 minutes per side for medium-rare.
- Transfer the steaks to plates and spoon the vinaigrette over or serve on the side.
Nutrition Facts (estimated)
Servings
4
Calories
450
Total fat
30g
Total carbohydrates
10g
Total protein
40g
Sodium
500mg
Cholesterol
100mg
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