Grass-Fed Steaks with Kalamata-Olive Chimichurri

Ingredients for Grass-Fed Steaks with Kalamata-Olive Chimichurri

• 3 tablespoons fruity olive oil, divided

• 4 garlic cloves

• 2 thinly sliced, 2 pressed

• 1/4 teaspoons dried crushed red pepper

• 1 bay leaf, preferably fresh, broken in half

• 40g finely chopped shallots

• 1/4 cup finely chopped fresh Italian parsley

• 2 tablespoons finely chopped pitted Kalamata olives

• 2 tablespoons red wine vinegar

• 1 to 2 tablespoons water

• 2 14-to 450g 2-inch-thick grass-fed New York strip steaks

• 2 teaspoons paprika

• 1 teaspoon coarse kosher salt

• 1/4 teaspoons cayenne pepper

Heat 2 tablespoons 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 sauté until just translucent, about 2 minutes. Remove from heat; stir in parsley, olives, and vinegar. Add 1 tablespoon water. Add more water by teaspoonfuls to thin as needed. Season chimichurri with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

Rub steaks with 1 tablespoon oil and pressed garlic. Sprinkle both sides of each steak with 1/2 teaspoons paprika, 1/4 teaspoons coarse salt, cayenne, and generous amount of black pepper. Let stand at room temperature 30 minutes or up to 2 hours.

Preheat oven to 204°C. 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 43°C to 46°C for rare, about 10 minutes.

Let steaks rest 5 minutes. Thinly slice crosswise. Spoon chimichurri over.

Avvertenza

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