New York Strip Steak With Kalamata Olive Chimichurri

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.

Steps

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.

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 400f.

Brush heavy , very large oven-proof skillet 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.

Ingredients

olive oil, garlic cloves, dry crushed red pepper, bay leaf, shallot, fresh italian parsley, kalamata olives, red wine vinegar, water, new york strip steaks, paprika, kosher salt, cayenne pepper