Ingredients
-
3
-
2
-
2
-
1/4
-
1
-
1/3
-
1/4
-
2
-
2
-
1 - 2
-
2
-
2
-
1
-
1/4
-
Directions
New York Strip Steak With Kalamata-Olive Chimichurri
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Steps
|
1
Done
|
Heat 2 Tb Oil in Heavy Medium Skillet Over Medium Heat. |
|
2
Done
|
Add Sliced Garlic, Red Pepper, and Bay Leaf. Stir Until Fragrant, About 1 Minute. |
|
3
Done
|
Add Shallots and Saute Until Just Translucent, About 2 Minutes. Remove from Heat. |
|
4
Done
|
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
Done
|
Note: This Can Be Made 2 Hours Ahead. Let Stand at Room Temperature. |
|
6
Done
|
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
Done
|
Preheat Oven to 400f. |
|
8
Done
|
Brush Heavy, Very Large Oven-Proof Skillet (preferably Cast Iron) With Oil. Heat Over High Heat Until Almost Smoking. Add Steaks. |
|
9
Done
|
Cook Until Browned, About 5 Minutes. Turn Steaks and Transfer Skillet to Oven. |
|
10
Done
|
Roast Until Instant-Read Thermometer Inserted Horizontally Into Steaks Registers 110 to 115 Degrees F For Rare, About 10 Minutes. |
|
11
Done
|
Let Steaks Rest 5 Minutes. Thinly Slice Cross-Wise. Spoon Chimichurri Over. |
