New York Strip Steak With Kalamata-Olive Chimichurri

Name: New York Strip Steak With Kalamata-Olive Chimichurri
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 6 serving(s)
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

(3)

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.

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READY IN: 1hr 5mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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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