Grilled Ribeye Steaks with Pepper and Tomato Vinaigrette

• ½ cup balsamic vinegar
• 1 large shallot, minced
• 1 clove garlic, minced
• ¼ cup extra virgin olive oil
• ¼ tsp. chili flakes
• ¼ cup Italian parsley, finely chopped
• 1 tsp. fresh thyme, finely chopped
• 2 Tbsp. capers, drained
• 1 cup Concerto™ Grape Tomatoes, halved
• 1 Maestro™ Sweet Bell Pepper, seeded and finely chopped
• 4 ribeye steaks
• salt and pepper to taste

Instructions:

1. In a small saucepan, simmer balsamic vinegar over medium heat until reduced by half to a quarter cup. Remove from heat.
2. In a small skillet heat olive oil over medium heat. Add shallots, garlic and sauté for 2 minutes. Add chili flakes and herbs and remove from heat.
3. Whisk in reduced balsamic vinegar. Add capers, Concerto™ tomatoes and Maestro™ peppers and season to taste with salt.
4. Prepare a barbecue or grill to medium/high heat. Season both sides of ribeye steaks with salt and pepper and grill steaks to preference.
5. Transfer to plates, spoon vinaigrette over top. Serve and enjoy.

This vinaigrette is also great with grilled chicken or halibut.