Lunch: Grilled Rib Eye with Paprika Vinaigrette

Recipe by Lou Lambert and Larry McGuire Smoky, sweet, crusty, and beefy, with charred bones to gnaw on: If this isn't a perfect steak, we don't know what is.

Ingredients

1/2 cup vegetable oil
2 tablespoons paprika
1 large shallot, finely chopped
1/3 cup coarsely chopped capers
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons red wine vinegar
1 tablespoon crushed red pepper flakes
Kosher salt

Instructions

Heat oil and paprika in a small saucepan over medium heat, swirling pan occasionally, until warm, about 5 minutes. Remove from heat and let stand until oil is cool and turns dark red, 1 –1 1/2 hours.
Strain paprika oil through a fine-mesh sieve lined with cheesecloth into a small bowl. Mix in shallot, capers, parsley, vinegar, and red pepper flakes; season with salt.

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