Grilled Grass Fed Rib Eye Steaks With Balsamic Caper Vinaigrette Recipes

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GRILLED GRASS-FED RIB-EYE STEAKS WITH BALSAMIC-CAPER VINAIGRETTE



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

Provided by Jeanne Thiel Kelley

Categories     Father's Day     Backyard BBQ     Dinner     Vinegar     Steak     Spring     Summer     Grill     Grill/Barbecue     Capers     Bon Appétit     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 12

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

Steps:

  • 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.
  • 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.
  • 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.

GRILLED RIBEYE STEAK SALAD WITH POBLANO VINAIGRETTE



Grilled Ribeye Steak Salad with Poblano Vinaigrette image

Provided by Bobby Flay | Bio & Top Recipes

Time 2h35m

Yield 4 servings

Number Of Ingredients 25

1 cup ketchup
1/4 cup horseradish
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon maple syrup
1 teaspoon Worcestershire sauce
2 tablespoons ancho chile powder
Salt and freshly ground white pepper
4 rib eye steaks (6 ounces each)
1 cup Mesa Steak sauce
Salt and freshly ground pepper
1 Vidalia onion, peeled and sliced into 1/2-inch thick slices
6 plum tomatoes, sliced in half
Olive oil
1 1/2 pounds baby spinach, washed
3 tablespoons balsamic vinegar
3 tablespoons olive oil
1/2 pound Maytag blue cheese, crumbled
2 poblano peppers, roasted, peeled and seeded
1/4 cup chopped red onion
3 tablespoons fresh lime juice
3/4 cup olive oil
1/2 cup spinach leaves
1 teaspoon honey
Salt and freshly ground pepper

Steps:

  • Mix together in a small bowl until combined. Season with salt and pepper to taste.
  • Place steaks in a shallow baking dish and cover with the steak sauce, let marinate for 2 hours, turning once. Preheat grill. Remove steaks from marinade and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side for medium-rare doneness. Remove and let rest.
  • Brush onion slices and tomatoes with olive oil and season with salt and pepper to taste. Grill on both sides until just cooked through. Place spinach in a large bowl and toss with balsamic vinegar, olive oil and salt and pepper to taste. Divide the spinach among 4 large salad dishes or platters. Slice each steak into 1/2-inch thick slices and fan on top of the spinach. Garnish with grilled tomatoes, blue cheese and onions and drizzle with Poblano Vinaigrette.
  • Combine poblanos, onion and lime juice in a blender and blend until smooth. While the blender is running, add the oil slowly until emulsified. Add the spinach and blend until smooth. Add the honey and season to taste with salt and pepper.

GRILLED STEAKS BALSAMICO



Grilled Steaks Balsamico image

Provided by Food Network

Categories     main-dish

Time 2h24m

Yield 4 servings

Number Of Ingredients 5

2/3 cup prepared balsamic vinaigrette
1/4 cup fig preserves or chopped dried figs
4 beef shoulder top blade (flat iron) steaks (6 to 8 ounces each) or boneless beef chuck eye steaks, cut 1-inch thick
Salt and freshly ground pepper
1 package (5.2 ounces) herb and garlic soft spreadable cheese

Steps:

  • Place marinade ingredients in a blender or food processor; process until blended. Place steaks in a large resealable plastic bag. Pour marinade over steaks and turn to coat. Seal bag and marinate steaks in the refrigerator for at least 2 hours.
  • Preheat a grill to medium heat.
  • Remove steaks from marinade; discard marinade. Place steaks on grill over medium, ash-covered coals. Grill steaks, covered, 10 to 14 minutes for medium rare to medium doneness, turning occasionally. Season with salt and pepper, to taste.
  • Meanwhile, heat cheese in small saucepan over medium-low heat until melted, stirring frequently, about 2 to 4 minutes. Serve steaks with cheese sauce.

RIB EYE STEAKS WITH BALSAMIC VINEGAR GLAZE



Rib Eye Steaks with Balsamic Vinegar Glaze image

Categories     Sauté     Low Carb     Quick & Easy     Vinegar     Rosemary     Steak     Bon Appétit

Yield 2 Servings; Can Be Doubled

Number Of Ingredients 5

2 3/4-inch-thick boneless rib eye steaks or other tender beefsteaks (about 6 ounces each)
3 teaspoons olive oil
1/3 cup chopped shallots
2 teaspoons chopped fresh rosemary
3 tablespoons balsamic vinegar

Steps:

  • Sprinkle steaks with salt and generous amount of pepper. Rub 1 teaspoon oil over bottom of heavy medium skillet. Heat skillet over medium-high heat. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for rare. Using tongs, transfer steaks to plate; tent with foil to keep warm.
  • Add remaining 2 teaspoons oil to same skillet. Reduce heat to medium-low. Add shallots and rosemary and cook for 2 minutes, stirring occasionally, Add vinegar and cook until reduced to glaze, stirring up browned bits, about 1 minute. Mix in juices from plate with steaks. Spoon glaze over steaks and serve.

GRILLED RIB-EYE STEAKS



Grilled Rib-Eye Steaks image

The char of a hot grill brings out the bold beef flavors of these steaks, which are simply seasoned with salt and pepper.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 3

Vegetable oil, for grates
4 bone-in rib-eye steaks (1 pound each, 1 1/2 inches thick), preferably pasture-raised
Coarse salt and freshly ground pepper

Steps:

  • Heat grill to high; clean and lightly oil hot grates. Let steaks stand at room temperature for 30 minutes. Generously season both sides of steaks with salt and pepper. Grill steaks, rotating once to create hatch marks, until well-browned on the outside and cooked to desired doneness, 6 to 7 minutes per side on a charcoal grill (or 8 to 9 minutes per side on a gas grill) for medium-rare (about 125 degrees). Transfer to a platter; cover with foil. Let rest for 10 minutes. Slice steaks against the grain.

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