Wednesday, April 29, 2009
Grilled Grass-Fed Rib-Eye Steaks with Balsamic-Caper Vinaigrette
Yesterday's post featured Chicken Piccata that capers were used in. If you're like me, you don't make many recipes that call for capers, which leaves you with a rather expensive nearly full jar waiting to go bad on you.
This recipe for calls for capers and can be used of course on regular beef, but if you've never eaten grass-fed beef, you must try it to taste the difference.
It is a much healthier beef as it is a lean beef, so marinading the meat is necessary for a juicy steak, but the flavor is SO MUCH BETTER in this grass fed beef.
Big AL and I purchased a 1/2 side of beef last Spring which seemingly lasted forever. Although it was a bit pricey to purchase it up front, in the long run we saved LOTS of dollars!
And there was ALWAYS meat in the freezer.
To make these delicious steaks you will need:
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 paprika
2 teaspoons coarse kosher salt
1 1/2 teaspoons freshly ground black pepper
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.
This a great main dish for those of you on low carb diets.
I found this dish on epicurious.com