Grass-Fed Steaks with Kalamata-Olive Chimichurri
Grass-Fed Steaks with Kalamata-Olive Chimichurri is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Heat 2 tablespoons oil in heavy medium skillet over medium heat.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat 2 tablespoons 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 sauté until just translucent, about 2 minutes.
Remove from heat; stir in parsley, olives, and vinegar.
Add 1 tablespoon water.
Add more water by teaspoonfuls to thin as needed.
Season chimichurri with salt and pepper.
DO AHEAD: Can be made 2 hours ahead.
Let stand at room temperature.
Rub steaks with 1 tablespoon oil and pressed garlic.
Sprinkle both sides of each steak with 1/2 teaspoon paprika, 1/4 teaspoon 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°F.
Brush heavy very large oven-proof skillet (preferably cast-iron) with oil.
Heat over high heat until almost smoking.
Cook until browned, about 5 minutes.
Turn steaks and transfer skillet to oven.
Roast until instant-read thermometer inserted horizontally into steaks registers 110°F to 115°F for rare, about 10 minutes.
Let steaks rest 5 minutes.
Thinly slice crosswise.
Spoon chimichurri over.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.