GRASS-FED STEAKS WITH KALAMATA-OLIVE CHIMICHURRI

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Grass-Fed Steaks with Kalamata-Olive Chimichurri image

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

3 tablespoons fruity olive oil, divided
4 garlic cloves; 2 thinly sliced, 2 pressed
1/4 teaspoon dried crushed red pepper
1 bay leaf, preferably fresh, 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
2 teaspoons paprika
1 teaspoon coarse kosher salt
1/4 teaspoon cayenne pepper

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.

williams charles
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This recipe was a bit too salty for my taste. I would recommend using less salt in the chimichurri.


Farxan 114
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I would definitely recommend this recipe. The steak was cooked perfectly and the chimichurri was delicious.


Debra walsh
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This recipe is a keeper! The steak was so tender and juicy, and the chimichurri was the perfect finishing touch.


Joey Mac
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I followed the recipe exactly and the steak was still a bit tough. I think I might have overcooked it.


Zohan Khan
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This was my first time cooking steak and it came out perfectly! Thanks for the great recipe.


Minahir Butt
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I'm not a big fan of steak, but I really enjoyed this recipe. The chimichurri was especially good.


Chris Mather
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I made this recipe for a dinner party and it was a huge success! Everyone loved the steak and the chimichurri.


Elive Ngabo
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This recipe was easy to follow and the steak turned out great! I would definitely recommend it.


PeaceMaker Gaming
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The steak was a bit tough, but the chimichurri was excellent. I would try this recipe again with a different cut of steak.


OWEN NAIDOO 123
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I was a bit skeptical about the kalamata olive chimichurri, but it was actually really good! It added a nice salty, briny flavor to the steak. I would definitely make this again.


SkillsOver 9000
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This was a great recipe! The steak was cooked perfectly and the chimichurri was delicious. I will definitely be making this again.


shangita sarkar
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I tried this recipe last night and it was a hit! The steak was tender and flavorful, and the chimichurri was the perfect complement. I will definitely be making this again.


Npr30 Npr30
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This grass-fed steak with kalamata olive chimichurri was an absolute delight! The steak was cooked to perfection, juicy and flavorful, while the chimichurri added a tangy, herbaceous kick. I highly recommend this recipe to anyone looking for a delici