Simmer vinegar in small pan over medium heat until reduced to 1/4 cup, about 6 minutes. Add shallots, 1/4 cup oil, and crushed red pepper; return to simmer. Remove from heat; whisk in parsley, capers, and thyme. Season vinaigrette with salt and pepper.
Rub both sides of steaks with oil and garlic. Mix paprika, 2 teaspoons coarse salt, and 1 1/2 teaspoons black pepper in small bowl. Sprinkle on both sides of steaks. Let stand at least 15 minutes and up to 1 hour.
Prepare barbecue (medium-high heat). Brush grill rack with oil to coat. Grill steaks until cooked to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plates. Spoon vinaigrette over.
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|Serving Size: 1 Serving (426g)|
|Recipe Makes: 4|
|Calories from Fat: 801 (72%)|
|Amt Per Serving||% DV|
|Total Fat 89g||119 %|
|Saturated Fat 32.6g||163 %|
|Monounsaturated Fat 42.5g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 231.3mg||71 %|
|Sodium 1493.1mg||51 %|
|Potassium 1284.9mg||34 %|
|Total Carbohydrate 12.5g||4 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 11.1g|
|Protein 61.4g||88 %|
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Calories per serving: 1109
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