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RECIPE

Grilled Strip Steak with Warm Shallot Vinaigrette

Juicy New York strip steaks are grilled to a tender medium-rare and finished with a warm, silky vinaigrette made from slowly softened shallots, sherry vinegar, Dijon mustard, and fresh parsley. The combination of rich beef and bright, savory vinaigrette makes this an elegant but uncomplicated steak dinner.

30 minutes Total Time
SERVES 4 People
Easy Difficulty
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Grilled Strip Steak with Warm Shallot Vinaigrette

Ingredients

  • ¾ cup thinly sliced shallots, about 2 large
  • ½ cup extra-virgin olive oil
  • 2½ tablespoons sherry vinegar
  • 2 teaspoons Dijon mustard
  • ¼ cup fresh flat-leaf parsley leaves
  • Salt and freshly ground black pepper
  • 2 (1-pound) boneless New York strip steaks
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How to Make It

  1. In a small saucepan, combine the shallots and olive oil. Cook over low heat, stirring frequently, until the shallots are soft and translucent but not browned, about 8–10 minutes.
  2. Transfer the shallots and oil to a blender and let cool briefly. Add the sherry vinegar and Dijon mustard and blend until smooth.
  3. Add the parsley and pulse until finely chopped. Season with salt and freshly ground black pepper. Set the vinaigrette aside while you grill the steaks.
  4. Light a grill or preheat a large grill pan over moderately high heat. Pat the steaks dry and season generously with salt and freshly ground black pepper.
  5. Grill the steaks, turning once, until deeply browned and cooked to your desired doneness, about 5–6 minutes per side for medium-rare, depending on thickness. For medium-rare, aim for an internal temperature of 125–130°F.
  6. Transfer the steaks to serving plates and let rest for about 5 minutes. Spoon the warm shallot vinaigrette generously over each steak and serve.

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