Adapted from: Bon Appetit Magazine – February 2009 and made available by Steven Dunn at Oui Chef
“I love my grill. I love the act of cooking just about anything on my outdoor grill, from the freshest swordfish, to thick, fat-marbled, beef rib-eye steaks. Every man I know is the same, even guys that avoid cooking in their kitchens at all costs. Put them next to a screaming hot grill and they have an almost instant primal reaction to the thing…..it’s like we’re all back living in a cave and trying to tame fire for the first time….” – Read the rest of Steven’s meaty musings on the Oui Chef Network and discover a world of inspiration through excellence in food making and food writing. You will not be disappointed.
- 4 tablespoons fruity olive oil, divided
- 4 garlic cloves, finely minced
- 1/4 teaspoon dried crushed red pepper
- 1 bay leaf, broken in half
- 1/3 cup finely chopped shallots
- 1/3 cup finely chopped fresh Italian parsley
- 4 tablespoons roughly chopped, pitted Kalamata olives
- 3 tablespoons red wine vinegar
Heat 2 tablespoons oil in heavy medium skillet over medium heat. Add shallots, red pepper, and bay leaf. Stir until fragrant, about 1 minute. Add garlic and sauté, about 2 minutes. Remove from heat; stir in parsley, olives, and vinegar. Season chimichurri with salt and pepper, and add a little water by teaspoonfuls to thin as needed. Let sit at room temperature while you cook your steaks, remove the bay leaf before serving.
For the Steaks
Preheat oven to 425°F. Season steaks on both sides with kosher salt and freshly ground pepper. Brush heavy, large oven-proof grill skillet (preferably cast-iron) with vegetable oil. Heat over high heat until just smoking. Add steaks. Cook until nicely browned, about 4-5 minutes. Turn steaks and transfer skillet to oven. Roast until instant-read thermometer inserted horizontally into steaks registers 125°F to 130°F for medium-rare, about 10 minutes.
Let steaks rest at least 5 minutes. Thinly slice crosswise, and spoon chimichurri over.