Heat 2 T of oil in heavy medium skillet over medium heat. Add sliced garlic, red pepper and bay leaf. Stir until fragrant, about 1 minute. Add shallots and sauté until just translucent, about 2 minutes Remove heat; stir in parsley, olives and vinegar. Season chimicihuurri with a pinch of salt and lots of freshly ground pepper. Can be made up to 2 hours ahead.
Rub steaks w/ 1 – T oil and pressed garlic. Sprinkle both sides of each steak with ½ t paprika, ¼ t salt, cayenne and generous amounts of fresh cracked black pepper. Let stand at room temp for 2 hours.
Instructions:
Cook steaks on hot piastra on grill. Reheat the chimichurri and add some red wine to taste. Steaks should read at 122 degrees and let stand for 5 minutes for a rare center. Slice steaks thinly and pour sauce over the top.
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