New York Strip Steak With Kalamata-Olive Chimichurri

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




  • 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.