Best 3 Grass Fed Steaks With Kalamata Olive Chimichurri Recipes
**Savor the symphony of flavors in our mouthwatering Grass-Fed Steaks with Kalamata Olive Chimichurri, a culinary masterpiece that tantalizes your taste buds with every bite.**
**Indulge in the succulent textures of premium grass-fed steaks, grilled to perfection and bursting with natural juices. The steaks are expertly seasoned with a blend of aromatic herbs and spices, creating a harmonious balance of flavors that will leave you craving for more.**
**Complementing the steaks is the vibrant Kalamata olive chimichurri, a zesty sauce bursting with the tangy goodness of Kalamata olives, fresh herbs, and a hint of spice. This vibrant condiment elevates the steaks to new heights, adding a layer of complexity and depth to each bite.**
**Our article features not only the Grass-Fed Steaks with Kalamata Olive Chimichurri recipe, but also a tempting array of other culinary delights. Discover the secrets of creating the perfect chimichurri sauce, with variations that cater to different tastes and preferences.**
**Explore the art of grilling the perfect steak, learning the techniques and tips to achieve the desired doneness and mouthwatering flavor. And for a complete meal, find inspiring side dish ideas that will perfectly accompany your succulent steaks.**
**Embark on a culinary journey with us, and let your taste buds experience the symphony of flavors that await in our Grass-Fed Steaks with Kalamata Olive Chimichurri and the accompanying recipes. Prepare to be captivated by the harmonious blend of flavors and textures that will leave you craving for more.**
NEW YORK STRIP STEAK WITH KALAMATA-OLIVE CHIMICHURRI
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.
Provided by Dr. Jenny
Categories Steak
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat 2 Tb 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 Tb water. Add more water by teaspoonfuls to thin as need. Season Chimichurri with salt and pepper.
- Note: This can be made 2 hours ahead. Let stand at room temperature.
- 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.
- Preheat oven to 400°F.
- Brush heavy, very large oven-proof 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 110 to 115 degrees F for rare, about 10 minutes.
- Let steaks rest 5 minutes. Thinly slice cross-wise. Spoon chimichurri over.
Nutrition Facts : Calories 378.3, Fat 27.7, SaturatedFat 9.3, Cholesterol 107.2, Sodium 384.1, Carbohydrate 3, Fiber 0.5, Sugar 0.1, Protein 27.8
GRASS-FED STEAKS WITH KALAMATA-OLIVE CHIMICHURRI
Provided by Jeanne Thiel Kelley
Categories Garlic Olive Roast Low Cal Father's Day Dinner Steak Parsley Candy Thermometer Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- 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.
- Preheat oven to 400°F. Brush heavy very large oven-proof 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 110°F to 115°F for rare, about 10 minutes.
- Let steaks rest 5 minutes. Thinly slice crosswise. Spoon chimichurri over.
GRASS-FED STEAKS WITH KALAMATA OLIVE CHIMICHURRI
Steps:
- 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 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. They tell you to make ahead of time so it can sit at room temperature until steaks are ready. Preheat oven to 400°F. 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 110°F to 115°F for rare, about 10 minutes. Let steaks rest 5 minutes. Thinly slice crosswise. Spoon chimichurri over
Tips:
- Choose high-quality grass-fed steaks: Look for steaks that are well-marbled for maximum flavor and tenderness.
- Marinate the steaks in a flavorful mixture: The marinade in this recipe, made with olive oil, garlic, herbs, and spices, helps to tenderize the steaks and infuse them with flavor.
- Cook the steaks over high heat: This helps to create a nice crust on the outside while keeping the inside juicy and tender.
- Let the steaks rest before serving: This allows the juices to redistribute throughout the steaks, resulting in a more tender and flavorful bite.
- Serve the steaks with a flavorful sauce or condiment: The chimichurri sauce in this recipe is a great option, as it adds a bright, herbaceous flavor to the steaks.
Conclusion:
These grass-fed steaks with Kalamata olive chimichurri are a delicious and flavorful dish that is perfect for a special occasion meal. The steaks are tender and juicy, with a nice crust on the outside. The chimichurri sauce is bright and herbaceous, and it pairs perfectly with the steaks. This dish is sure to impress your guests, and it is also relatively easy to prepare. So next time you are looking for a special meal to make, give these grass-fed steaks with Kalamata olive chimichurri a try.
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