New York Strip Steaks with Grilled Fennel Salad and Paprika Butter

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  • Level: Intermediate
  • Total: 1 hr 15 min
  • Prep: 30 min
  • Inactive: 30 min
  • Cook: 15 min
  • Yield: 4 servings
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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


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


  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. 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. 
  2. 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. 
  3. 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.;