Grilled grass-fed rib-eye steaks with balsamic-caper vinaigrette from Bon Appétit Magazine, May 2009: The Travel Issue: Best of the USA (page 89) by Jeanne Thiel Kelley

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • nicolepellegrini on February 06, 2021

    An excellent and easy way to prepare rib-eye steaks, especially thin-cut ones. I loved the flavor of the vinaigrette and served the steak over spinach greens to not let it go to waste.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.