New York Strip Steak With Kalamata-Olive Chimichurr

Name: New York Strip Steak 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; 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

Servings: persons

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

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 400u00b0F.
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.

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 14 ingredients. The key ingredients include: 3 tablespoons fruity olive oil, divided, 2 garlic cloves, thinly sliced, 2 garlic cloves, pressed, 1/4 teaspoon dry crushed red pepper, and more.

Yes, New York Strip Steak With Kalamata-Olive Chimichurri falls under the Meat & Poultry 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!

New York Strip Steak With Kalamata-Olive Chimichurri

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions