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Made for PAC Spring 2012.....Delicious! I used 2" top sirloin steaks instead of the rib-eye, and found the vinaigrette to be a little thin for my liking. Next time I would cook the balsamic vinegar down even further until more syrup-like then follow the recipe as published. Overall, quite impressive though!

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Cook4_6 March 24, 2012
Rib-Eye Steaks With Balsamic-Caper Vinaigrette