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Grilled Steak with Balsamic-Caper Vinaigrette
~adapted from a May 2009 Bon Appetit recipe~
1/2 cup balsamic vinegar
1/2 cup minced onion (about 1/2 an onion)
1/4 cup extra-virgin olive oil, plus more for steaks and the grill
1/2 teaspoon dried crushed red pepper
1/4 cup chopped fresh Italian parsley
2 tablespoons drained capers
1/2 teaspoon dried thyme leaves
4 3/4-inch-thick rib-eye or sirloin steaks
3 garlic cloves, pressed
4 teaspoons smoked paprika
2 teaspoons course kosher salt
1 1/2 teaspoons freshly ground black pepper
Simmer vinegar in a small pan over medium heat until it is reduced to about 1/4 cup, about 5 minutes. Add onions, 1/4 cup olive oil, and crushed red pepper; return to a simmer. Remove from heat; whisk in parsley, capers and thyme.
Rub both sides of the steaks with olive oil and garlic. Mix paprika, 2 teaspoons coarse salt, and 1 1/2 teaspoons black pepper in a small bowl. Sprinkle on both sides of the steaks. Let steak rest for 15 minutes.
Set grill on medium-high heat, brush with olive oil. Grill steaks until cooked to desired doneness, turning once. Transfer to plate and serve vinaigrette on the side or over the top of the steaks.
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