Name: Grilled Grass-Fed Rib-Eye Steaks with Balsamic-Caper Vinaigrette
Yield: Makes 4 servings
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

Grilled Grass-Fed Rib-Eye Steaks with Balsamic-Caper VinaigretteAntonis Achilleos

When it comes to steak, Americans are learning that less meat can be more: more eco-friendly, more healthful, and more delicious. Instead of that huge T-bone or porterhouse, try a smaller rib-eye steak—and make sure it's grass-fed. Grass-fed beef is lower in fat and calories than conventionally raised beef and contains omega-3 fatty acids and conjugated linoleic acids (CLAs), which may boost the immune system and help lower the risk of cancer and heart disease. Keep the goodness going by skipping that pat of blue-cheese butter and drizzling the meat with a simple vinaigrette.
Grass-fed beef is very lean and is best served rare or medium-rare.

Cooks' Note

Available at some supermarkets, at specialty foods stores, and from tienda.com.

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