Photo: Jason Leung
Grilled Grass-Fed Rib-Eye Steaks with Balsamic-Caper Vinaigrette
12 ingredients
Makes 4 servings
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Estimated Nutrition (whole recipe, rough)
191
Calories
2g
Protein
14g
Fat
15g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes