New York Strip Steaks with Grilled Fennel Salad and Paprika Butter

Ingredients

• 3 fillet anchovy 
• 4 small fennel bulbs sliced into 1-inch rings
• 0.3 bunch basil fresh
• 2 handfuls rosemary fresh
• 2 handfuls thyme leaves fresh
• 1 teaspoon ground coriander 
• 4 servings kosher salt and pepper black freshly ground
• 1  optional: lemon 
• 4 servings olive oil extra-virgin
• 0.5 cup olives green spanish pitted
• 1 pinch pepper flakes red
• 2 heads roasted garlic 
• 4  new york strip steaks 
• 2 tablespoons paprika sweet
• 2  thyme sprigs fresh
• 1 cup butter unsalted softened (2 sticks)

Equipment

• bowl
• paper towels
• knife
• mixing bowl
• wooden spoon
• grill
• spatula
• grill pan
• cutting board

Directions

1. Mash the roasted garlic and anchovies on a cutting board with the flat side of a knife to make a paste. In a mixing bowl, cream the butter with a wooden spoon or spatula.
2. Add the paprika, thyme leaves, and the mashed garlic mixture.
3. Mix until the ingredients are well blended and the butter is red; set aside at room temperature.
4. Rub both sides of the steaks with oil, season with a generous amount of salt and pepper.
5. Put the steaks on a large platter and toss the rosemary and thyme on top.
6. Drizzle with a bit more olive oil and cover with plastic. Allow the steaks to marinate for 30 minutes to 1 hour.
7. Place a large grill pan on 2 burners over medium-high heat or preheat a gas or charcoal grill and get it very hot. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel then carefully and quickly wipe the hot grates of the grill; this will create a non-stick grilling surface. Grill the steaks about 7 minutes per side for medium-rare.
8. While the steaks are working, put the fennel rings in a bowl and drizzle with a healthy dose of olive oil; add the juice of 1/2 of a lemon.
9. Put the fennel on the free side of the grill and grill for 5 minutes per side. Take everything off the grill; let the steak rest while you put the salad together.
10. Put the grilled fennel in a bowl and add the remaining salad ingredients: the olives, basil, red pepper flakes, coriander, and remaining lemon juice.
11. Drizzle with another dose of olive oil, season with salt and pepper and give the salad a good toss. This salad is best when the fennel is still warm, so lather the steak with the paprika butter and serve it with the salad as soon as possible.;