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.
Ingredients: 1/4 teaspoon cayenne pepper,1 teaspoon coarse kosher salt,1 bay leaf, preferably fresh, broken in half,4 garlic cloves; 2 thinly sliced, 2 pressed,2 tablespoons finely chopped pitted Kalamata olives,3 tablespoons fruity olive oil, divided,2 teaspoons paprika,1/4 cup finely chopped fresh Italian parsley,1/4 teaspoon dried crushed red pepper,2 tablespoons red wine vinegar,1/3 cup finely chopped shallots,2 14-to 16-ounce 2-inch-thick grass-fed New York strip steaks,1 to 2 tablespoons water
Instructions: Heat 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. 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°F to 115°F for rare, about 10 minutes.,Let steaks rest 5 minutes. Thinly slice crosswise. Spoon chimichurri over.