Roasted New York Strip Steak with Chimichurri Sauce
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Servings: 4
- Course: Main Dish
Spice up your next meal with this tempting Roasted New York Strip Steak with Chimichurri Sauce recipe that is sure to be a family favorite.
- 5 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon dry oregano
- 2 16-ounce New York strip steaks
- 8 garlic cloves
- 1/2 cup fresh parsley leaves
- 1/2 cup fresh cilantro leaves
- 2 tablespoons red wine vinegar
- 1 1/2 teaspoons of salt
- 1/4 teaspoon of pepper
- Reynolds Wrap® Aluminum Foil
Preheat the oven to 400 degrees F.
Mix together 3 tablespoons olive oil, cumin, red pepper flakes, oregano and salt to taste in a bowl and coat the steaks in the mixture.
Heat a large frying pan on high heat and fry the steaks on each side for 2 to 3 minutes until they are browned.
Place two 1 1/2 to 2 feet long sheets of Reynolds Wrap® on a table and place each steak in the center of the foil and fold up the ends and the outside of the foil to create a packet.
Bake the steak for 10 minutes for a medium-rare internal temperature. Add 5 more minutes of baking to achieve a medium internal temperature.
Remove the steaks from the packets and let them rest for 2 to 3 minutes before serving.
Combine the garlic, parsley, cilantro, red wine vinegar, remaining 2 tablespoons of olive oil and salt and pepper in a food processor and process on high speed until it becomes like a paste.
Serve the steak alongside the Chimichurri Sauce