New York Strip Steak With Kalamata-Olive Chimichurri
photo by Linajjac
- Ready In:
- 1hr 5mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 3 tablespoons fruity olive oil, divided
- 2 garlic cloves, thinly sliced
- 2 garlic cloves, pressed
- 1⁄4 teaspoon dry crushed red pepper
- 1 bay leaf, broken in half (preferably fresh)
- 1⁄3 cup finely chopped shallot
- 1⁄4 cup finely chopped fresh Italian parsley
- 2 tablespoons pitted kalamata olives, finely chopped
- 2 tablespoons red wine vinegar
- 1 -2 tablespoon water
- 2 (14 -16 ounce) New York strip steaks, about 2 inches thick
- 2 teaspoons paprika
- 1 teaspoon kosher salt
- 1⁄4 teaspoon cayenne pepper
directions
- Heat 2 Tb 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 saute until just translucent, about 2 minutes. Remove from heat.
- Stir in parsley, olives, and vinegar. Add 1 Tb water. Add more water by teaspoonfuls to thin as need. Season Chimichurri with salt and pepper.
- Note: This can be made 2 hours ahead. Let stand at room temperature.
- Rub steaks with 1 Tb oil and pressed garlic. Sprinkle both sides of each steak with 1/2 tsp paprika, 1/4 tsp coarse salt, cayenne, and generous amount of black pepper. Let stand at room temperature 30 minutes or up to 2 hours.
- 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 to 115 degrees F for rare, about 10 minutes.
- Let steaks rest 5 minutes. Thinly slice cross-wise. Spoon chimichurri over.
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Reviews
-
Served this at a family gathering and even the olive haters loved it! One thing to note, we way increased the serving size even though there was 8 of us and its a good thing we did...we all wanted lots and lots of the chimuchurri. It was also tried with the potatoes and some baked halibut. All with exceptional results. Will certainly make again. Thanks for sharing. Made for ZWT6 Seasoned Sailor and his Sassy Sirens.
RECIPE SUBMITTED BY
I work full-time as a School Psychologist in Michigan. Besides the kids, one of the best aspects of the job is summer vacation, when I can concentrate on doing more of the things that I like to do---like look up recipes and play games on Recipezaar!!!
I married my wonderful and handsome husband, Sean, in August 2007. He is becoming a wonderful gardender and tends to both our veggie and herb gardens. We really enjoy cooking with our own fresh ingredients. We most often cook together, so my reviews typically reflect our joint opinions. He's the better cook, so I pick up a lot of my techniques from him.
My other interests include reading (now that I have time), Irish dancing (I've taken a class for the last several years), "appreciating" wine (I use the term very loosely), and listening to and going to see Irish bands (I love the Pogues).
I also enjoy travelling, especially around Western Europe, where I have been multiple times. One of my favorite places is Italy, and Sean and I had a great time on our honeymoon eating, drinking, and sightseeing in the Cinque Terre and in Tuscany. This July 2009, we expanded our horizons to Eastern Europe and visited the Czech Republic, Slovenia, and Croatia. Two of my favorite dishes on the trip were Croatian: fish brodet and Hvarska gregada. I am looking forward to trying my hand at making them at home as I see that someone on Zaar, who is Croatian, posted recipes for both!
Besides my husband, the other lights of my life are my cats: Chloe, Pip, and my newest ragdoll cat, Giselle, all of whom I absolutely adore.
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