Kat Ashmore Pairs Steak with Olive and Parsley Sauce for a 'Restaurant-Quality Meal' at Home

The author of the new cookbook 'Big Bites' wants to teach cooks to "reframe what the experience of eating a steak at home can be"

<p>Jennifer Causey</p> Kat Ashmore

Jennifer Causey

Kat Ashmore's Pan-Seared Steak with Olive and Parsley Sauce

"The simple technique of cooking the steak combined with the vibrant sauce gives you a restaurant-quality meal for a fraction of the price," says food blogger Kat Ashmore.

"I want to teach home cooks how to make a perfect pan-seared steak, as well as something unique to serve it with, to reframe what the experience of eating a steak at home can be," she adds.

In Ashmore's recipe, which she features in her new cookbook Big Bites, she makes a "briney and lively" sauce to cut the "heaviness" of the red meat.

“The steak has a caramelized crunch on the outside and tender, juicy meat on the inside, which works really nicely with the bright, zesty sauce,” says Ashmore.

Related: This Simple Rigatoni Recipe from Julius Roberts Features a 'Velvety' Spinach-Kale Sauce

Kat Ashmore's Pan-Seared Steak With Olive and Parsley Sauce

2 (1-lb.) New York strip steaks, about 1- to 1¼-in. thick, at room temperature

1 Tbsp. neutral oil (such as canola)

1 tsp. freshly cracked black pepper

2¼ tsp. kosher salt, divided

⅓ cup pitted green olives (such as Castelvetrano), thinly sliced

¼ cup chopped fresh flat-leaf parsley

3 Tbsp. Worcestershire sauce

2 Tbsp. red wine vinegar

2 Tbsp. extra-virgin olive oil

1 garlic clove, grated

¼ tsp. ground coriander

1. Rub steaks with canola oil, black pepper and 2 teaspoons of the salt.

2. Stir together olives, parsley, Worcestershire, vinegar, olive oil, garlic, coriander and remaining ¼ teaspoon salt in a small bowl.

3. Heat a large cast-iron skillet over high, about 5 minutes. If there is a fat cap on the edge of the steak, start by searing that for 2 to 3 minutes until browned. Then cook one side until deeply caramelized, 5 to 6 minutes. Flip steak, and continue cooking until a thermometer reaches 130° to 135° for medium rare, another 2 to 3 minutes. Transfer steaks to a cutting board; tent with foil, and let rest for 10 minutes before slicing across the grain.

4. Pour any juices from the steak into the bowl with the olive vinaigrette, and stir together. Pour vinaigrette onto sliced steaks, and serve.

Serves: 4
Active time:
 20 minutes
Total time:
 1 hour

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