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.