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Grilled Grass-Fed Rib-Eye Steaks with Balsamic-Caper Vinaigrette

['1/2 cup balsamic vinegar', '1/2 cup minced shallots', '1/4 cup extra-virgin olive oil plus more for steaks and grill', '1/4 teaspoon dried crushed red pepper', '1/4 cup chopped fresh Italian parsley', '2 tablespoons drained capers', '2 teaspoons fresh thyme leaves', '4 3/4-inch-thick grass-fed rib-eye steaks', '3 garlic cloves, pressed', '4 teaspoons smoked paprika*', '2 teaspoons coarse kosher salt', '1 1/2 teaspoons freshly ground black pepper']

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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