Weather here in the South is perfect grilling weather and perfect for dining out on the patio. We have guests for dinner and grilling steak with plenty of Mediterranean flavors is my choice for the menu. When I grill steak, I often make extra so that the leftovers can be used for a salad or Mexican dishes.
When I cook beef, I prefer grass-fed organic meat. As such the cooking technique is a little different. The steak benefits from being brushed with olive oil and cooked a much shorter time than regular beef. Using these tips makes for a delicious grilled steak.
Grilled Steak with Balsamic Glaze
Sliced Tomatoes with Italian dressing and basil
Grilled Ribeye Steak
1/2 cup good quality balsamic vinegar
1/2 cup minced shallots
1/4 cup extra-virgin olive oil plus extra for the steaks
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, minced
3 teaspoons smoked paprika
2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
6 cups arugula
Parmesan cheese, shaved
Simmer the balsamic vinegar in a small skillet over low heat until thickened. Add the shallots, 1/4 cup oil and crushed red pepper. Return to a simmer and remove the pan from the heat. Whisk in the parsley, capers and thyme.
Rub both sides of steaks with olive oil. Combine the minced garlic, paprika, salt and black pepper in a small bowl. Sprinkle on both sides of the steaks. Let rest at room temperature for 1 hour.
Prepare an outdoor barbecue for medium-high heat. Brush the grill rack with oil.
Grill the steaks until cooked to your desired degree of doneness, but they are best if cooked for about 3 minutes per side for medium-rare.
Line a serving plate or individual plates with arugula and place the cooked steaks on top. Spoon the glaze over the steaks and arugula. Sprinkle with the shaved cheese and serve.