Grass-Fed Steaks with Kalamata-Olive Chimichurri
Juicy grass-fed New York strip steaks served with a vibrant Kalamata olive chimichurri sauce. The steaks are seasoned with paprika and cayenne, then pan-seared and finished in the oven, while the chimichurri combines olive oil, garlic, shallots, parsley, and olives for a Mediterranean-inspired accompaniment.
Ingredients
- •3 tablespoons fruity olive oil, divided
- •4 cloves garlic
- •¼ teaspoon dried crushed red pepper
- •1 leaf bay leaf
- •⅓ cup finely chopped shallots
- •¼ cup finely chopped fresh Italian parsley
- •2 tablespoons finely chopped pitted Kalamata olives
- •2 tablespoons red wine vinegar
- •1 tablespoons water
- •2 steaks grass-fed New York strip steaks
- •2 teaspoons paprika
- •1 teaspoon coarse kosher salt
- •¼ teaspoon cayenne pepper
Cooking Instructions
- 1.
Heat 2 tablespoons oil in heavy medium skillet over medium heat. Add sliced garlic, red pepper, and bay leaf. Stir until fragrant, about 1 minute. Add shallots and sauté until just translucent, about 2 minutes. Remove from heat; stir in parsley, olives, and vinegar. Add 1 tablespoon water. Add more water by teaspoonfuls to thin as needed. Season chimichurri with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
5 min
- 2.
Rub steaks with 1 tablespoon oil and pressed garlic. Sprinkle both sides of each steak with 1/2 teaspoon paprika, 1/4 teaspoon coarse salt, cayenne, and generous amount of black pepper. Let stand at room temperature 30 minutes or up to 2 hours.
30 min
- 3.
Preheat oven to 400°F. Brush heavy very large oven-proof skillet (preferably cast-iron) with oil. Heat over high heat until almost smoking. Add steaks. Cook until browned, about 5 minutes. Turn steaks and transfer skillet to oven. Roast until instant-read thermometer inserted horizontally into steaks registers 110°F to 115°F for rare, about 10 minutes.
15 min
- 4.
Let steaks rest 5 minutes. Thinly slice crosswise. Spoon chimichurri over.
5 min
