New York Strip Steak With Kalamata-Olive Chimichurri - cooking recipe

Ingredients

3 tablespoons fruity olive oil, divided
2 garlic cloves, thinly sliced
2 garlic cloves, pressed
1/4 teaspoon dry crushed red pepper
1 bay leaf, broken in half (preferably fresh)
1/3 cup finely chopped shallot
1/4 cup finely chopped fresh Italian parsley
2 tablespoons pitted kalamata olives, finely chopped
2 tablespoons red wine vinegar
1 -2 tablespoon water
2 (14 -16 ounce) New York strip steaks, about 2 inches thick
2 teaspoons paprika
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper

Preparation

Heat 2 Tb 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 saute until just translucent, about 2 minutes. Remove from heat.
Stir in parsley, olives, and vinegar. Add 1 Tb water. Add more water by teaspoonfuls to thin as need. Season Chimichurri with salt and pepper.
Note: This can be made 2 hours ahead. Let stand at room temperature.
Rub steaks with 1 Tb oil and pressed garlic. Sprinkle both sides of each steak with 1/2 tsp paprika, 1/4 tsp 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\u00b0F.
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 to 115 degrees F for rare, about 10 minutes.
Let steaks rest 5 minutes. Thinly slice cross-wise. Spoon chimichurri over.