![Grilled Steak with Warm Shallot Vinaigrette](https://cdn.statically.io/img/www.foodandwine.com/thmb/0akstBHFYMCECAlKTCTS4JszWoo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/200807-r-xl-grilled-steak-with-warm-shallot-vinaigrette-ce9cd1822a8a4bf78d75dc45ea797e5a.jpg)
Ingredients
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3/4 cup sliced shallots (2 large)
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1/2 cup extra-virgin olive oil
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2 1/2 tablespoons sherry vinegar
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2 teaspoons Dijon mustard
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1/4 cup flat-leaf parsley leaves
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Salt and freshly ground pepper
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Two 1-pound boneless New York strip steaks (1 inch thick)
Directions
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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.
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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.