April 2nd was the first day in 2011 that we grilled our dinner outside. It was a brisk 50 degree day that just begged for a few steaks on the grill. My mouth started watering just thinking about how good our dinner was - let me tell you all about it!
We adapted this recipe from Bon Appetit magazine (May 2009).The name of the food writer / recipe developer that created this particular recipe is Jeanne Kelley. She has a cookbook called Blue Eggs and Yellow Tomatoes that is big on locally grown produce. Of course I want it. I've actually been trying to buy more organic fruit and vegetables lately and even got on a wait list to join the Food Co-Op in my town. If you'd like to see more of Jeanne's recipes, click here.
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 tsp dried crushed red pepper
1/4 cup chopped fresh Italian parsley
2 tbsp drained capers
2 tsp fresh thyme
2 1-inch thick Porterhouse steaks
2 garlic cloves, minced
4 tsp paprika
2 tsp coarse kosher salt
1 tsp freshly ground black pepper
Directions: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, kosher salt and black pepper in small bowl. Rub into both sides of steak. Let stand at least 15 minutes and up to 1 hour. I did 15 minutes.
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.
There was a TON of flavor in the steaks from the spices and garlic that I put on before we grilled them. Don't skimp on this part. I accidentally used the amount of spices allotted for four steaks on only two but boy am I glad I made that mistake. Not one bite was left untouched. I have to say though, the vinaigrette was by far my favorite part of this dish. There was such intensity concentrated in this sauce - the saltiness of the capers combined with the sweetness of the balsamic reduction... mmmmmm! If you have never reduced balsamic vinegar before you are in for a treat - it gets it thick and syrupy and looses its bitterness. I had to find other ways to use it!
Here are some similar recipes using other meats/fish and THAT SAUCE that I plan on testing out in the future:
Pork Medallions with Balsamic Vinegar and Capers
We served this steak with more food from the grill of course: Grilled Caesar Salad and Grilled Potato & Mushroom Packages. Keep your eyes peeled for those recipes to be posted up here soon. Here is a picture of the mess we made after we ate - it was a fun Saturday night in - Tutti Mangia!