Grass-Fed Steaks With Kalamata Olive Chimichurri

Name: Grass-Fed Steaks With Kalamata Olive Chimichurri
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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
2
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 saute 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.
3
Preheat oven to 400u00b0F. 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 110u00b0F to 115u00b0F for rare, about 10 minutes.
4
Let steaks rest 5 minutes. Thinly slice crosswise. Spoon chimichurri over

398

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Grass-Fed Steaks With Kalamata Olive Chimichurri falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!