INGREDIENTS
- 4 pieces Wagyu Steak
- 3/4 cup or 2 large shallots, sliced
- 1/2 cup extra-virgin olive oil
- 2 1/2 tbsp balsamic vinegar
- 2 tsp Dijon mustard
- 1/4 cup parsley leaves
- Salt and ground pepper, to season
METHOD
- In a small saucepan, cook the shallots in olive oil over low heat and stir frequently until softened but not browned, or for about 10 minutes.
- Transfer the shallots and oil to a blender and let it cool briefly. Then add the vinegar and mustard and puree until smooth.
- Next, add parsley and pulse until finely chopped.
- Season the vinaigrette with salt and pepper.
- Meanwhile, preheat a grill pan. Season the steaks with salt and pepper and grill over moderately high heat, turning once, until medium-rare, for around 10 - 12 minutes. Once cooked to desired doneness, let the steaks rest for 5 minutes.
- Transfer to plates and top with vinaigrette. Serve with some fresh salad and cherry tomatoes on the side and the dish is complete!
