Name: Grass-Fed Steaks with Kalamata-Olive _Chimichurri_
Yield: Makes 6 servings
Ingredients: 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

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Grass-Fed Steaks with Kalamata-Olive ChimichurriKana Okada

Chimichurri, the traditional accompaniment for steak in Argentina, is an olive oil-based sauce with vinegar, parsley, and other seasonings. In Argentina, cattle are grass-fed, and the vinegary relish complements the herbal beef beautifully. The meat is very lean, so it's best rare.

Recipe notes

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