GRASS-FED STEAKS WITH KALAMATA OLIVE CHIMICHURRI

GRASS-FED STEAKS WITH KALAMATA OLIVE CHIMICHURRI image

Categories Beef

Yield 2

Number Of Ingredients 15

3 tablespoons fruity olive oil, divided
4 garlic cloves; 2 thinly sliced, 2 pressed
1/4 teaspoon dried crushed red pepper
1 fresh bay leaf, 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...I got mine from the online store from
TX Bar Organics
www.txbarorganics.com
2 teaspoons paprika
1 teaspoon coarse kosher salt
1/4 teaspoon cayenne pepper

Steps:

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 if you have time! Mine only sat for 20 minutes while I was making the chimichurri 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. They tell you to make ahead of time so it can sit at room temperature until steaks are ready. Preheat oven to 400°F. Brush heavy very large ovenproof 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