Grilled Steak with Warm Shallot Vinaigrette
- TOTAL TIME: 25 MIN
- SERVINGS: 4
Quick Take Simmering shallots in olive oil for 10 minutes brings out the same sweetness as roasting them. Grace Parisi blends the shallots with vinegar, mustard and parsley, then drizzles the warm dressing over steak. The dressing would be equally good on grilled peppers, fennel or zucchini.
- 3/4 cup sliced shallots (2 large)
- 1/2 cup extra-virgin olive oil
- 2 1/2 tablespoons sherry vinegar
- 2 teaspoons Dijon mustard
- 1/4 cup flat-leaf parsley leaves
- Salt and freshly ground pepper
- Two 1-pound boneless New York strip steaks (1 inch thick)
- In a small saucepan, cook the shallots in the olive oil over low heat, stirring frequently, until softened but not browned, about 10 minutes. Transfer the shallots and oil to a blender and let cool briefly. Add the vinegar and mustard and puree until smooth. Add the parsley and pulse until finely chopped. Season the vinaigrette with salt and pepper.
- Meanwhile, light a grill or preheat a grill pan. Season the steaks with salt and pepper and grill over moderately high heat, turning once, until medium-rare, 10 to 12 minutes. Let the steaks rest for 5 minutes. Transfer to plates, top with the vinaigrette and serve.
Robust, spicy Monastrell.
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Congratulations to Mei Lin, winner of Top Chef Season 12.