We love steak and because we eat it quite often, I am always looking for new ways to prepare it. Steak is one of those very versatile meats that can be fixed and enjoyed in many, many different ways, which is what makes it so much fun to prepare. There is always something different to look forward to. So far, I have not yet found any way that I do not like to eat it, except for when it is over cooked. No matter how I prepare it, or what toppings I add, the best way for me is to have it nice and juicy and medium rare. More so than not, we tend to grill our steaks, and we grill them year round. The only time we really don’t grill steak is if the grill is buried under a thick blanket of snow.
No snow covering the grill this time around, so I rubbed salt, pepper, brown sugar and olive oil all over a thick and perfectly marbled T-bone and slapped it on the grill. The brown sugar caramelized and made a little bit of a charred coating on the steak, which was perfect when served with the smokey flavorings of the paprika vinaigrette on top. The result was a steak that was smokey, sweet and crusty, and came it just perfect. It was also really tasty.
1 /2 cup olive oil
2 TBSP paprika
1 large shallot, minced fine
1/3 cup capers, plus some of the juice
1/4 cup chopped parsley, chopped fine
2 TBSP red wine vinegar
1 TBSP garlic
2 tsp brown sugar
Mix everything together and let rest before using.
I served the steak with garlic mashed potatoes and asparagus, along with a delicious, smooth and velvety cab franc. This paprika vinaigrette would also be very good with either chicken or pork, or even mixed in with roasted potatoes.