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

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.


This a great main dish for those of you on low carb diets.

I found this dish on epicurious.com

6 comments:

  1. Hi there. I've never tried beef with a caper marinade, it sounds intriguing! I'd love to know where you got your grass-fed beef as it sounds like you're really happy with the purchase. I like to keep a list handy as people are asking me all the time where to buy beef, whether grass or grain-finished. Thanks!

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  2. I love capers in pasta dishes. Kepp them in the fridge, they wont go bad on your terribly fast.

    Your steak sounds wonderful, the tanginess of the balsamic and the saltiness of the vinegar sounds wonderful!

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  3. These sound awesome! I love grass-fed beef (and milk from grass-fed cows)...Wish I could buy a freezer so I could get a whole side!

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  4. That sauce looks divine! And the steak don't look too bad either :)

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  5. Ooohhh that looks so yummy...it's lunchtime here right now and that made me real hungry...in a good way, of course.

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  6. This sounds amazing! I'll have to try this one.

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