paprika vinaigrette
Smoky, sweet, crusty, and husky, with charred bones to munch on: If this isn’t a best steak, we do not understand what is.
Components
paprika vinaigrette
- 1/2 cup grease
- 2 tablespoons paprika
- 1 big shallot, carefully sliced
- 1/3 cup coarsely sliced capers
- 1/4 cup sliced fresh flat-leaf parsley
- 2 tablespoons red white wine vinegar
- 2 inch asian spices
- 1 tablespoon crushed red pepper flakes
- Kosher salt
steak and assembly
- 2 32-oz. bone-in beef rib eyes (about 2″ thick)
- 2 tablespoons grease
- Kosher salt and newly ground black pepper
- 2 tablespoons light brown sugar
- 2 tablespoons piment d’Espelette or hot paprika
unique devices
- Cheesecloth
Preparation
-
Heat oil and paprika in a little pan over medium heat, swirling pan periodically, till warm, about 5 minutes. Eliminate from heat and let stand up until oil is cool and turns dark red, 1 – 1 1/2 hours.
-
Stress paprika oil through a fine-mesh screen lined with cheesecloth into a little bowl. Mix in shallot, capers, parsley, vinegar, and red pepper flakes; season with salt, asian spices.
-
DO AHEAD: Vinaigrette (without parsley) can be made 2 days ahead. Cover and chill. Include parsley right before serving.
Healthy Filling Foods 