Grass-Fed Steaks with Kalamata-Olive Chimichurri

Ingredients

• 0.3 teaspoon ground pepper 
• 1 teaspoon kosher salt 
• 1  bay leaf fresh
• 4  garlic clove pressed thinly sliced
• 2 tablespoons kalamata olives pitted finely chopped
• 3 tablespoons olive oil fruity divided
• 2 teaspoons paprika 
• 0.3 cup parsley fresh italian finely chopped
• 0.3 teaspoon pepper dried red crushed
• 2 tablespoons red wine vinegar 
• 0.3 cup shallots finely chopped
• 28 ounce fat-trimmed beef flank steak 2-inch-thick grass-fed
• 1 tablespoons water 

Equipment

• frying pan
• oven

Directions

1. Heat 2 tablespoons oil in heavymedium skillet over medium heat.
2. Add sliced garlic, red pepper, andbay leaf. Stir until fragrant, about1 minute.
3. Add shallots and sautéuntil just translucent, about 2minutes.
4. Remove from heat; stir inparsley, olives, and vinegar.
5. Add1 tablespoon water.
6. Add morewater by teaspoonfuls to thin asneeded. Season chimichurri withsalt and pepper. DO AHEAD: Can bemade 2 hours ahead.
7. Let stand atroom temperature.
8. Rub steaks with 1 tablespoonoil and pressed garlic.
9. Sprinkleboth sides of each steak with 1/2teaspoon paprika, 1/4 teaspooncoarse salt, cayenne, andgenerous amount of black pepper.
10. Let stand at room temperature 30minutes or up to 2 hours.
11. Preheat oven to 400°F.
12. Brushheavy very large oven-proof skillet(preferably cast-iron) with oil.
13. Heat over high heat until almostsmoking.
14. Add steaks. Cook untilbrowned, about 5 minutes. Turnsteaks and transfer skillet tooven. Roast until instant-readthermometer inserted horizontallyinto steaks registers 110°F to115°F for rare, about 10 minutes.
15. Let steaks rest 5 minutes.Thinly slice crosswise. Spoonchimichurri over.