fruity olive oil, divided
garlic cloves, thinly sliced
garlic cloves, pressed
dry crushed red pepper
bay leaf, broken in half
( preferably fresh)
finely chopped shallot
finely chopped fresh Italian parsley
pitted kalamata olives, finely chopped
red wine vinegar
1 -2 tablespoon
2 (14 -16 ounce)
New York strip steaks, about 2 inches thick
- 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.