Grass-Fed Steaks with Kalamata-Olive Chimichurri

Name: Grass-Fed Steaks with Kalamata-Olive Chimichurri
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: South American, Latin American
Ingredients: 0 teaspoons cayenne pepper; 1 teaspoon coarse kosher salt; 1 bay leaf, preferably fresh, broken in half; 4 garlic cloves; 2 thinly sliced, 2 pressed; 2 Tbsps finely chopped pitted Kalamata olives; 3 Tbsps fruity olive oil, divided; 2 teaspoons paprika; 59 milliliters finely chopped fresh Italian parsley; 0 teaspoons dried crushed red pepper; 2 Tbsps red wine vinegar; 79 milliliters finely chopped shallots; 794 grams 2-inch-thick grass-fed New York strip steaks; 1 Tbsp water

You can never have too many main course recipes, so give Grass-Fed Steaks with Kalamata-Olive Chimichurri a try. One portion of this dish contains about 27g of protein, 26g of fat, and a total of 348 calories. This recipe serves 6. This recipe covers 17% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and primal diet. If you have cayenne pepper, coarse kosher salt, olive oil, and a few other ingredients on hand, you can make it. This recipe is typical of South American cuisine. valentin day will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat 2 tablespoons oil in heavymedium skillet over medium heat.

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Cooking Oil

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Frying Pan

Add sliced garlic, red pepper, andbay leaf. Stir until fragrant, about1 minute.

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Red Pepper

Garlic

Add shallots and sautéuntil just translucent, about 2minutes.

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Shallot

Remove from heat; stir inparsley, olives, and vinegar.

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Vinegar

Olives

Add1 tablespoon water.

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Water

Add morewater by teaspoonfuls to thin asneeded. Season chimichurri withsalt and pepper. DO AHEAD: Can bemade 2 hours ahead.

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Chimichurri

Pepper

Let stand atroom temperature.

Rub steaks with 1 tablespoonoil and pressed garlic.

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Garlic

Steak

Dry Seasoning Rub

Sprinkleboth sides of each steak with 1/2teaspoon paprika, 1/4 teaspooncoarse salt, cayenne, andgenerous amount of black pepper.

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Black Pepper

Ground Cayenne Pepper

Paprika

Steak

Salt

Let stand at room temperature 30minutes or up to 2 hours.

Preheat oven to 400°F.

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Oven

Brushheavy very large oven-proof skillet(preferably cast-iron) with oil.

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Cooking Oil

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Frying Pan

Oven

Heat over high heat until almostsmoking.

Add steaks. Cook untilbrowned, about 5 minutes. Turnsteaks and transfer skillet tooven. Roast until instant-readthermometer inserted horizontallyinto steaks registers 110°F to115°F for rare, about 10 minutes.

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Steak

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Frying Pan

Let steaks rest 5 minutes.Thinly slice crosswise. Spoonchimichurri over.

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Steak

Equipment

Frying Pan

Oven

Ingredients

Servings:

0teaspoons

cayenne pepper 1teaspoon

coarse kosher salt 1

bay leaf, preferably fresh, broken in half 4

garlic cloves; 2 thinly sliced, 2 pressed 2Tbsps

finely chopped pitted Kalamata olives 3Tbsps

fruity olive oil, divided 2teaspoons

paprika 59milliliters

finely chopped fresh Italian parsley 0teaspoons

dried crushed red pepper 2Tbsps

red wine vinegar 79milliliters

finely chopped shallots 794grams

2-inch-thick grass-fed New York strip steaks 1Tbsp

water

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Miranda Lambert County Road Merlot Wine. It has 4.4 out of 5 stars and a bottle costs about 28 dollars.