Rib-Eye Steaks With Balsamic-Caper Vinaigrette

READY IN: 40mins
Recipe by TheBeave

Wow! This will impress your meat eating friends at a dinner party.

Top Review by Cook4_6

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!

Ingredients Nutrition


  1. Simmer vinegar in small pan over medium heat until reduced to 1/4 cup, about 6 minutes.
  2. Add shallots, 1/4 cup oil, and crushed red pepper; return to simmer.
  3. Remove from heat; whisk in parsley, capers, and thyme. Season vinaigrette with salt and pepper.
  4. Rub both sides of steaks with oil and garlic.
  5. Mix paprika, 2 teaspoons coarse salt, and 1 1/2 teaspoons black pepper in small bowl.
  6. Sprinkle on both sides of steaks. Let stand at least 15 minutes and up to 1 hour.
  7. Prepare barbecue (medium-high heat). Brush grill rack with oil to coat.
  8. Grill steaks until cooked to desired doneness, about 3 minutes per side for medium-rare.
  9. Transfer steaks to plates. Spoon vinaigrette over.

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