Grass-Fed Steaks With Kalamata-Olive Chimichurri
Serves: 5
Terence Turner
1 January 1970
Based on User reviews:
53
Spice
54
Sweetness
39
Sourness
39
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 cup
Shallot (finely chopped)2 tbsps
Red Wine Vinegar2 tbsps
Water2 tsps
Paprika1 tsp
Coarse Kosher Salt1 tsp
Cayenne PepperDirections:
1
Heat 2 tablespoons oil in heavy medium skillet over medium heat
2
Add sliced garlic, red pepper, and bay leaf
3
Stir until fragrant, about 1 minute
4
Add shallots and sauté until just translucent, about 2 minutes
5
Remove from heat; stir in parsley, olives, and vinegar
6
Add 1 tablespoon water
7
Add more water by teaspoonfuls to thin as needed
8
Season chimichurri with salt and pepper
9
DO AHEAD: Can be made 2 hours ahead
10
Let stand at room temperature
11
Rub steaks with 1 tablespoon oil and pressed garlic
12
Sprinkle both sides of each steak with 1/2 teaspoon paprika, 1/4 teaspoon coarse salt, cayenne, and generous amount of black pepper
13
Let stand at room temperature 30 minutes or up to 2 hours
14
Preheat oven to 400°F
15
Brush heavy very large oven-proof skillet (preferably cast-iron) with oil
16
Heat over high heat until almost smoking
17
Add steaks
18
Cook until browned, about 5 minutes
19
Turn steaks and transfer skillet to oven
20
Roast until instant-read thermometer inserted horizontally into steaks registers 110°F to 115°F for rare, about 10 minutes
21
Let steaks rest 5 minutes
22
Thinly slice crosswise
23
Spoon chimichurri over
24
Heat 2 tablespoons oil in heavy medium skillet over medium heat
25
Add sliced garlic, red pepper, and bay leaf
26
Stir until fragrant, about 1 minute
27
Add shallots and sauté until just translucent, about 2 minutes
28
Remove from heat; stir in parsley, olives, and vinegar
29
Add 1 tablespoon water
30
Add more water by teaspoonfuls to thin as needed
31
Season chimichurri with salt and pepper
32
DO AHEAD: Can be made 2 hours ahead
33
Let stand at room temperature
34
Rub steaks with 1 tablespoon oil and pressed garlic
35
Sprinkle both sides of each steak with 1/2 teaspoon paprika, 1/4 teaspoon coarse salt, cayenne, and generous amount of black pepper
36
Let stand at room temperature 30 minutes or up to 2 hours
37
Preheat oven to 400°F
38
Brush heavy very large oven-proof skillet (preferably cast-iron) with oil
39
Heat over high heat until almost smoking
40
Add steaks
41
Cook until browned, about 5 minutes
42
Turn steaks and transfer skillet to oven
43
Roast until instant-read thermometer inserted horizontally into steaks registers 110°F to 115°F for rare, about 10 minutes
44
Let steaks rest 5 minutes
45
Thinly slice crosswise
46
Spoon chimichurri over