Grilled Steak with Warm Shallot Vinaigrette

1. 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.

2. 2

   Transfer the shallots and oil to a blender and let cool briefly.

3. 3

   Add the vinegar and mustard and puree until smooth.

4. 4

   Add the parsley and pulse until finely chopped.

5. 5

   Season the vinaigrette with salt and pepper.

6. 6

   Meanwhile, light a grill or preheat a grill pan.

7. 7

   Season the steaks with salt and pepper and grill over moderately high heat, turning once, until medium-rare, 10 to 12 minutes.

8. 8

   Let the steaks rest for 5 minutes.

9. 9

   Transfer to plates, top with the vinaigrette and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.