New York Strip Steaks with Grilled Fennel Salad and

Name: New York Strip Steaks with Grilled Fennel Salad and Paprika Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 heads roasted garlic; 3 anchovy fillets; 1 cup (2 sticks) unsalted butter, softened; 2 tablespoons sweet paprika; 2 fresh thyme sprigs, leaves striped from the stem; 4 New York strip steaks, 10-ounces each; Extra-virgin olive oil; Kosher salt and freshly ground black pepper; 2 handfuls fresh rosemary; 2 handfuls fresh thyme; 4 small fennel bulbs, tops removed, sliced into 1-inch rings; Extra-virgin olive oil; Kosher salt and freshly ground black pepper; 1 lemon; 1/2 cup pitted green Spanish olives; 1/4 bunch fresh basil; Pinch red pepper flakes; 1 teaspoon ground coriander

Servings: persons

2 heads roasted garlic
3 anchovy fillets
1 cup (2 sticks) unsalted butter, softened
2 tablespoons sweet paprika
2 fresh thyme sprigs, leaves striped from the stem
4 New York strip steaks, 10-ounces each
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 handfuls fresh rosemary
2 handfuls fresh thyme
4 small fennel bulbs, tops removed, sliced into 1-inch rings
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 lemon
1/2 cup pitted green Spanish olives
1/4 bunch fresh basil
Pinch red pepper flakes
1 teaspoon ground coriander

1
Mash the roasted garlic and anchovies on a cutting board with the flat side of a knife to make a paste.
2
In a mixing bowl, cream the butter with a wooden spoon or spatula.
3
Add the paprika, thyme leaves, and the mashed garlic mixture.
4
Mix until the ingredients are well blended and the butter is red; set aside at room temperature.
5
Rub both sides of the steaks with oil, season with a generous amount of salt and pepper.
6
Put the steaks on a large platter and toss the rosemary and thyme on top.
7
Drizzle with a bit more olive oil and cover with plastic.
8
Allow the steaks to marinate for 30 minutes to 1 hour.
9
Place a large grill pan on 2 burners over medium-high heat or preheat a gas or charcoal grill and get it very hot.
10
Take a few paper towels and fold them several times to make a thick square.
11
Blot a small amount of oil on the paper towel then carefully and quickly wipe the hot grates of the grill; this will create a non-stick grilling surface.
12
Grill the steaks about 7 minutes per side for medium-rare.
13
While the steaks are working, put the fennel rings in a bowl and drizzle with a healthy dose of olive oil; add the juice of 1/2 of a lemon.
14
Put the fennel on the free side of the grill and grill for 5 minutes per side.
15
Take everything off the grill; let the steak rest while you put the salad together.
16
Put the grilled fennel in a bowl and add the remaining salad ingredients: the olives, basil, red pepper flakes, coriander, and remaining lemon juice.
17
Drizzle with another dose of olive oil, season with salt and pepper and give the salad a good toss.
18
This salad is best when the fennel is still warm, so lather the steak with the paprika butter and serve it with the salad as soon as possible.

1470

kcal

Calories

Fat

174

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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

You need 18 ingredients. The key ingredients include: 2 heads roasted garlic, 3 anchovy fillets, 1 cup (2 sticks) unsalted butter, softened, 2 tablespoons sweet paprika, and more.

Yes, New York Strip Steaks with Grilled Fennel Salad and Paprika Butter falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

New York Strip Steaks with Grilled Fennel Salad and Paprika Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions