Food Network: New York Strip Steaks with Grilled Fennel Salad and Paprika Butter

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New York Strip Steaks with Grilled Fennel Salad and Paprika Butter
Recipe courtesy Tyler Florence

Ingredients
Paprika Butter:
2 heads roasted garlic
3 anchovy fillets
1 cup (2 sticks) unsalted butter, softened
2 tablespoons sweet paprika
2 fresh thyme sprigs, leaves striped from the stem

Steaks:
4 New York strip steaks, 10-ounces each
Extra-virgin olive oil
Kosher salt and freshly ground black pepper

2 handfuls fresh rosemary
2 handfuls fresh thyme

Grilled Fennel Salad:
4 small fennel bulbs, tops removed, sliced into 1-inch rings
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 lemon
1/2 cup pitted green Spanish olives
1/4 bunch fresh basil
Pinch red pepper flakes
1 teaspoon ground coriander

Instructions

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. Add the paprika, thyme leaves, and the
mashed garlic mixture. Mix until the ingredients are well blended and the butter
is red; set aside at room temperature.

Rub both sides of the steaks with oil, season with a generous amount of salt and
pepper. Put the steaks on a large platter and toss the rosemary and thyme on top.
Drizzle with a bit more olive oil and cover with plastic. Allow the steaks to
marinate for 30 minutes to 1 hour. 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.

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. 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. Put the grilled fennel
in a bowl and add the remaining salad ingredients: the olives, basil, red pepper
flakes, coriander, and remaining lemon juice. 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.