New York Strip Steak With Kalamata-Olive Chimichurri |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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. 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 |
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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