Grass-Fed Steaks with Kalamata-Olive Chimichurri

Name: Grass-Fed Steaks with Kalamata-Olive Chimichurri
Yield: 4 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

By Jeanne Thiel KelleyPhotography by Kana Okada

December 14, 2008

Recipe notes