Active Time
N/A
Total Time
25 MIN
Yield
Serves : 4

How to Make It

Step 1    

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.

Step 2    

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.

Suggested Pairing

Robust, spicy Monastrell.

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