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Grilled New York Steak with Sherry Shallot Vinaigrette Salad
Al fresco dining is here, and I am loving every second of it! Let’s welcome this: grilled New York Steak with a sherry shallot vinaigrette salad. This sherry shallot dressing is filled with SO much flavor, and I’m obsessed.
I am outdoors, grilling mostly every meal during the Spring/Summer and this recipe is no exception. Grilled salt + pepper steak is cooked to perfection and served alongside and radish & snap pea salad tossed in a homemade sherry shallot vinaigrette salad.
Literally, what’s better? Also, hands down sherry vinegar is becoming my favorite vinegar, it is tangy, sweet, salty and filled with major depths of flavor.
What ingredients do you need for this grilled new york steak with sherry dressing?
- New York steak
- Avocado oil
- Sherry vinegar
- Shallot
- Dijon mustard
- Extra virgin olive oil
- Mixed lettuce
- Assorted radish
- Snap peas
- Avocado
- sugar, salt, and black pepper
Now, How to make this all come together:
Step 1To begin, heat your grill, and take your steak out to room temp.
In the meantime, prep your salad. In a bowl, add lettuce, sliced watermelon radish, radish, and snap peas. Set aside. (You’ll cut your avocado when it’s time to serve).
Step 2In a mixing bowl, toss in diced shallot, dijon mustard and sherry vinegar, season with salt and pepper and stir. Slowly start streaming in your olive oil until your sherry shallot dressing is emulsified. Set aside.
Step 3Make your steak. Season with salt and pepper and drizzle oil on it ready for the grill. Place on the grill, and char on all sides until cooked to your desired doneness. Alternatively, you can cook your steak on a cast iron the same way if you don’t want to grill.
Step 4Remove, let your steak rest. While resting, toss your salad together with sliced avocado and your dressing. (reserve a little dressing for topping the steak as well). Slice your steak, and serve with your salad, drizzled on reserved dressing for the steak.
Now: let’s take it up a notch with a wine pairing.
Think a cozy, outdoor dinner paired with a light, rich, yet smokey blend. I’m pairing this recipe with Sabelia from Bright Cellars which is a 70% Syrah, 15% Castelão, and 15% Touriga Nacional. This blend of Syrah with native Portuguese varietals is a rich and complex in flavor with notes of grilled plums, cherries and black olives. Pairs so perfectly with the grilled steak and salad.
Some ideas & inspiration to serve with this dish:
- Grilled Baby Artichokes with Tarragon Aioli
- Mozzarella Snap Pea & Prosciutto Pizza
- Steamed Mussels in White Wine & Lemon
- Pear & Prosciutto Crostini with Gorgonzola
- Creamy Potato Leek Soup
- Mushroom Toasts
Looking for more steak ideas? Check Out The Below Recipes!
- Rosemary Peppercorn New York Strip Steak with Béarnaise Sauce
- Burrata and Steak Crostini
- Korean Apple Short Ribs
- Thai Beef Skewers with a Spicy Homemade Red Chili Sauce
Grilled Steak with Sherry Shallot Vinaigrette Salad
Ingredients
For The Steak
- 1 pound boneless New York Steak
- 1 tablespoon avocado oil
- salt and pepper to taste
For The Salad
- 1 tablespoon sherry vinegar
- 1 small shallot diced
- 1 teaspoon dijon mustard
- 2 tablespoons olive oil
- pinch of sugar, salt and pepper
- 3 cups mixed lettuce of your choice
- 1 large watermelon radish thinly sliced
- 2-3 radish thinly sliced
- 1 small handful of snap peas some removed from pods, some sliced in half
- 1 avocado sliced
Instructions
- To begin, heat your grill, and take your steak out to room temp.
- In the meantime, prep your salad. In a bowl, add lettuce, sliced watermelon radish, radish, and snap peas. Set aside. (You’ll cut your avocado when it’s time to serve).
- In a mixing bowl, toss in diced shallot, dijon mustard and sherry vinegar, season with salt and pepper and stir. Slowly start streaming in your olive oil until your dressing is emulsified. Set aside.
- Make your steak. Season with salt and pepper and drizzle oil on it ready for the grill. Place on the grill, and char on all sides until cooked to your desired doneness. Alternatively, you can cook your steak on a cast iron the same way if you don’t want to grill.
- Remove, let your steak rest. While resting, toss your salad together with sliced avocado and your dressing. (reserve a little dressing for topping the steak as well). Slice your steak, and serve with your salad, drizzled on reserved dressing for the steak.
This wine was delivered from Bright Cellars, a curated wine subscription catered to your specific needs and notes, all delivered to your doorstep! Bright Cellars uses a quiz to determine your taste preference, and then pairs you with their top 6 wines you will LOVE from all around the world.
What’s also really special about Bright Cellars is they provide extremely detailed cards outlining all the details of the wines, their pairing and origins. It gives you more information, but is also great to save so you can always refer back to the bottles you loved.
