New York Strip Steaks with Grilled Fennel Salad and Paprika Butter

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

Ingredients

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

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

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. 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.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

New York Strip Steaks

Grilled New York Strip Steaks

New York Strip Steak with Spicy Coffee Rub

Cocoa-Rubbed New York Strip Steak for Two

Grilled New York Strip Steak with Salsa Verde

Grilled New York Strip Steak with Beer and Molasses Steak Sauce

Salt Crusted New York Strip