Grilled Grass-Fed Rib-Eye Steaks with Balsamic-Caper Vinaigrette

• 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 smoked paprika*
• 2 teaspoons coarse kosher salt
• 1 1/2 teaspoons freshly ground black pepper

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.
4. Season vinaigrette with salt and pepper.
5. Rub both sides of steaks with oil and garlic.
6. Mix paprika, 2 teaspoons coarse salt, and 1 1/2 teaspoons black pepper in small bowl.
7. Sprinkle on both sides of steaks.
8. Let stand at least 15 minutes and up to 1 hour.
9. Prepare barbecue (medium-high heat).
10. Brush grill rack with oil to coat.
11. Grill steaks until cooked to desired doneness, about 3 minutes per side for medium-rare.
12. Transfer steaks to plates.
13. Spoon vinaigrette over.

balsamic vinegar, shallots, extravirgin olive oil, red pepper, fresh italian parsley, capers, thyme, garlic, paprika, coarse kosher salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/grilled-grass-fed-rib-eye-steaks-with-balsamic-caper-vinaigrette-352592 (may not work)