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

How to make Grass-Fed Steaks with Kalamata-Olive 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. 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.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.