New York Strip Steak With Kalamata-Olive Chimichurri

READY IN: 1hr 5mins
Recipe by Dr. Jenny

DH and I made this recipe from Feb 2009 Bon Appetit and thought it was really good. The recipe recommends using grass-fed steak and to serve the steak rare. Prep time includes time for the steak to rest.

Top Review by Susie D

Delicious! I grilled ribeyes to medium and was very pleased with the recipe. While I liked the steak seasoning the olive relish is definitely the star. I used smoked paprika and was glad I doubled the spicy relish. Thank you for sharing the recipe! :-)

Ingredients Nutrition

Directions

  1. Heat 2 Tb oil in heavy medium skillet over medium heat.
  2. Add sliced garlic, red pepper, and bay leaf. Stir until fragrant, about 1 minute.
  3. Add shallots and saute until just translucent, about 2 minutes. Remove from heat.
  4. 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.
  5. Note: This can be made 2 hours ahead. Let stand at room temperature.
  6. 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.
  7. Preheat oven to 400°F.
  8. Brush heavy, very large oven-proof skillet (preferably cast iron) with oil. Heat over high heat until almost smoking. Add steaks.
  9. Cook until browned, about 5 minutes. Turn steaks and transfer skillet to oven.
  10. Roast until instant-read thermometer inserted horizontally into steaks registers 110 to 115 degrees F for rare, about 10 minutes.
  11. Let steaks rest 5 minutes. Thinly slice cross-wise. Spoon chimichurri over.

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