New York Strip Steak with Kalamata Olive Chimichurri
Indulge in the bold, savory flavors of this New York Strip Steak with Kalamata Olive Chimichurri, a dish that masterfully combines perfectly seared steak with a vibrant Mediterranean-inspired sauce. The tender, juicy New York strip steaks are seasoned simply with kosher salt and black pepper, then pan-seared to perfection for that irresistible crust. The star of this recipe, however, is the kalamata olive chimichurri—a zesty blend of briny olives, fresh parsley and cilantro, garlic, red wine vinegar, and a touch of lemon juice, finished with a hint of oregano and a subtle kick from red pepper flakes. This quick and easy recipe requires minimal prep time and transforms an everyday steak dinner into an elevated culinary experience, perfect for date nights or special occasions. Serve with roasted vegetables or a crisp salad to complete this unforgettable meal. Whether you’re a steak lover or chimichurri enthusiast, this recipe promises a burst of flavor in every bite.
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Recipe Information
Ingredients
- 2 pieces New York strip steaks
- 1 teaspoon Kosher salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 cup Kalamata olives
- 0.5 cup Fresh parsley
- 0.25 cup Fresh cilantro
- 2 cloves Fresh garlic
- 2 tablespoons Red wine vinegar
- 1 tablespoon Lemon juice
- 1 teaspoon Dried oregano
- 0.25 teaspoon Crushed red pepper flakes
Instructions
Remove the New York strip steaks from the fridge and let them sit at room temperature for 20-30 minutes before cooking to ensure even temperature throughout the meat.
Season both sides of the steaks generously with kosher salt and black pepper. Gently pat the seasoning into the meat.
Heat a skillet or grill pan over high heat. Add 1 tablespoon of olive oil and let it heat until shimmering.
Place the steaks into the hot pan and cook for 3-5 minutes on each side, depending on your desired level of doneness (3 minutes for medium-rare, 5 minutes for medium). Use a meat thermometer to check the internal temperature if needed: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
Once cooked to your preference, remove the steaks from the skillet and let them rest on a cutting board for 5-10 minutes to retain their juices.
While the steaks are resting, prepare the kalamata olive chimichurri. In a food processor or blender, combine the kalamata olives, fresh parsley, fresh cilantro, garlic, red wine vinegar, lemon juice, oregano, crushed red pepper flakes, and the remaining 1 tablespoon of olive oil.
Pulse the mixture until finely chopped but not completely smooth. Adjust seasoning with additional salt if needed (olives are naturally salty, so taste beforehand).
Slice the rested steaks against the grain into thin strips and arrange on serving plates.
Spoon the kalamata olive chimichurri generously over the steak slices and serve immediately. Pair with roasted vegetables or a simple salad if desired.
Nutrition Facts
Calories |
1892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.5 g | 203% | |
| Saturated Fat | 41.9 g | 209% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 3614 mg | 157% | |
| Total Carbohydrate | 22.0 g | 8% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 0.7 g | ||
| Protein | 91.8 g | 184% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 325 mg | 25% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 1271 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
