Best Grass Fed Steaks With Kalamata Olive Chimichurri Recipes

New York Strip Steak With Kalamata-Olive Chimichurri image

Provided by Dr. Jenny

Categories Steak

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 14

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

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.
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.

Nutrition Facts : Calories 378.3, Fat 27.7, SaturatedFat 9.3, Cholesterol 107.2, Sodium 384.1, Carbohydrate 3, Fiber 0.5, Sugar 0.1, Protein 27.8

Grass-Fed Steaks with Kalamata-Olive Chimichurri image

Provided by Jeanne Thiel Kelley

Yield Makes 6 servings

Number Of Ingredients 13

3 tablespoons fruity olive oil, divided
4 garlic cloves; 2 thinly sliced, 2 pressed
1/4 teaspoon dried crushed red pepper
1 bay leaf, preferably fresh, broken in half
1/3 cup 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 16-ounce 2-inch-thick grass-fed New York strip steaks
2 teaspoons paprika
1 teaspoon coarse kosher salt
1/4 teaspoon cayenne pepper

Steps:

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 teaspoon paprika, 1/4 teaspoon 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°F to 115°F for rare, about 10 minutes.
Let steaks rest 5 minutes. Thinly slice crosswise. Spoon chimichurri over.