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

Instructions

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