New York Strip Steak With Kalamata-olive Chimichurri

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 heat 2 tb oil in heavy medium skillet over medium heat.
• 2 add sliced garlic, red pepper, and bay leaf. stir until fragrant, about 1 minute.
• 3 add shallots and saute until just translucent, about 2 minutes. remove from heat.
• 4 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 note: this can be made 2 hours ahead. let stand at room temperature.
• 6 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 preheat oven to 400°f.
• 8 brush heavy, very large oven-proof skillet (preferably cast iron) with oil. heat over high heat until almost smoking. add steaks.
• 9 cook until browned, about 5 minutes. turn steaks and transfer skillet to oven.
• 10 roast until instant-read thermometer inserted horizontally into steaks registers 110 to 115 degrees f for rare, about 10 minutes.
• 11 let steaks rest 5 minutes. thinly slice cross-wise. spoon chimichurri over.