Grass Fed Steaks With Kalamata Olive Chimichurri Recipes

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New York Strip Steak With Kalamata-Olive Chimichurri image

DH and I made this recipe from Feb 2009 Bon Appetit and thought it was really good. The recipe recommends using grass-fed steak and to serve the steak rare. Prep time includes time for the steak to rest.

Recipe From food.com

Provided by Dr. Jenny

Categories     Steak

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 14

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Dec 14, 2008 1 to 2 tablespoons water 2 14- to 16-ounce 2-inch-thick grass-fed New York strip steaks 2 teaspoons paprika 1 teaspoon …

  • 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 sauté 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. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
  • 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.
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