This is a great recipe for a quick weeknight dinner. I love steak on a Tuesday because it cooks so quickly, yet provides a substantial, satisfying meal. Aside from the steak itself, there is very little prep needed to throw this meal together. Packed with flavor, this Kalamata Chimichurri brings vibrance to the plate. I hope you enjoy this New York Strip with Kalamata Chimichurri.
THE MARINADE
I’ve made this recipe once without the marinade and then once with the marinade. Without, the steak is a bit more tough upon serving. The acidic components in the marinade help to break down the tough fibers of the steak. If you have time, I recommend that you use the marinade for thirty minutes to two hours. (You can skip this if need be, but the steak will not be as tender at completion.)
For the marinade, I use red wine vinegar, olive oil, and the juice of one lemon. For the red wine vinegar, I pour it directly from the jar of Kalamata olives. You don’t need a separate product for this. Mix the three liquids well. Marinade the steak in a ziplock bag or in a flat bottomed bowl, flipping the steak often for good coverage.
THE KALAMATA CHIMICHURRI
This is a simple mixture of minced garlic, minced Kalamata olives, olive oil, red pepper flakes, and red wine vinegar. After mincing the solid ingredients, I cook everything in a pan over medium heat until the garlic is fragrant and soft. Then I remove everything from the pan and hold this in reserve until the steak is done.
COOKING THE NEW YORK STRIP STEAK
After marinading the steak, I pat it dry with paper towels and then apply sea salt, cracked black pepper, and paprika to both sides of the steak. I set the oven to 400 degrees Fahrenheit. Using an oven safe pan, I heat the pan on a burner over medium heat. When the pan is hot, I add olive oil. When the oil is hot, I add the steak to the pan. I sear both side of the steak to a golden brown. The first side takes about three minutes. For the second side, after about two minutes, I remove the pan from the burner and place it in the oven for 6-7 minutes to finish the steak. When done, I remove the steak from the pan to rest before slicing.
SERVING
I like to serve this steak over a bed of arugula, topped with the Kalamata Chimichurri. I add sautéed red onion and a few baby tomatoes. A drizzle of olive oil or red wine vinegar can ready the plate for serving. This meal is bright, vibrant, quick to prepare, and filling. You should try this New York Strip with Kalamata Chimichurri as your next busy weeknight meal. Let me know what you think!
New York Strip with Kalamata Chimichurri
Ingredients
- 1/4 c red wine vinegar
- 2 tbsp olive oil
- Juice from 1 lemon
- 6 oz Kalamata olives, minced
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 2 tbsp red wine vinegar (can pour from jar of olives)
- 1/4 tsp red pepper flakes
- 2 New York Strip steaks
- (Marinade – see above)
- Sea salt to taste…I salt liberally
- Black pepper to taste
- About 1/2 tsp paprika per steak
- 2 tbsp olive oil for cooking
- Arugula
- 1/2 red onion sliced thick
- Baby red tomatoes
- Olive oil or red wine vinegar
- Feta cheese (optional)
FOR THE MARINADE:
FOR THE KALAMATA CHIMICHURRI:
FOR THE STEAKS:
FOR SERVING:
Directions
- Prepare the marinade by mixing the three liquid ingredients together. Use a ziplock bag or a flat bottomed bowl to submerge the steaks in this liquid. Marinade for 30 minutes – 2 hours in the refrigerator. (You can skip this step if in a hurry, but the steak will be a bit more tough upon completion.)
- When the steaks are done marinading, preheat the oven to 400 degrees Fahrenheit. Remove the steaks from the refrigerator so they can warm closer to room temperature.
- Prepare the Kalamata Chimichurri by mincing the olives and garlic. Combine all of the Chimichurri ingredients in an oven safe pan over medium heat and sauté until the garlic is fragrant and soft. When done, remove the Chimichurri and set aside for future use.
- Remove the steaks from the marinade and pat them dry with a paper towel. Sprinkle each side with sea salt, cracked black pepper, and paprika. Using the same pan as before, heat the pan over medium heat. Pour fresh olive oil into the pan. When the oil is hot, add the steaks to the pan. Sear on one side for about three minutes and then flip to the other side for another two minutes. When done searing, move the pan to the oven for 6-7 minutes or until a desired finish is reached. (In my recipe testing, 6-7 minutes produced a medium finish for 3/4 inch thick steaks.)
- When the steaks are done, remove them from the oven. Take the steaks from the pan to rest on a cutting board. Rest for 5-10 minutes before slicing.
- If desired, return the pan to a burner over medium heat. Add red onion slices to the pan. (Add oil if the pan is dry.) Sauté the red onion until it begins to soften, then remove the onion pieces for serving.
- To plate this meal, begin with a bed of arugula. Slice the steak and layer atop the arugula. Spoon some of the Kalamata Chimichurri atop the steak. Add some sautéed red onion beside the steak. Top with baby red tomatoes, olive oil, red wine vinegar, and/or feta cheese. Enjoy!
If you like this recipe, check out Jennifer’s new book, “The Grass-Fed Guide.” In this book, you will learn how to: find a local farmer, understand the labels and lingo, identify the cuts, and calculate the best deals. You will also learn how to cook with each of the varied cuts that come when buying beef in bulk.
Here on SpringForestFarm.com, Jennifer Taylor Schmidt writes beef recipes for the busy, natural homemaker. It is possible to seek optimal health with limited time and money. Join Jennifer in future posts as she explores the possibilities found in a 1/4 and a 1/2 beeve. She also offers recipes and nourishment for body, mind, and soul at RealFoodRealHealing.com.
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