Roasted New York Strip Steak with Chimichurri Sauce

Roasted New York Strip Steak with Chimichurri Sauce

Spice up your next meal with this tempting Roasted New York Strip Steak with Chimichurri Sauce that is sure to be a family favorite.

Preparation Time
20 mins
Cooking Time
20 mins
Total Time
40 mins
Calories
608 Calories

Recipe Instructions

Step 1
Preheat the oven to 400 degrees F.
Step 2
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.
Step 3
Heat a large frying pan on high heat and fry the steaks on each side for 2 to 3 minutes until they are browned.
Step 4
Place two 1 1/2 to 2 feet long sheets of Reynolds Wrap® Aluminum Foil 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.
Step 5
Bake the steak for 10 minutes for a medium-rare internal temperature. Add 5 more minutes of baking to achieve a medium internal temperature.
Step 6
Remove the steaks from the packets and let them rest for 2 to 3 minutes before serving.
Step 7
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.
Step 8
Serve the steak alongside the Chimichurri Sauce.

Ingredients

  • 1 teaspoon dried oregano
  • 2 tablespoons red wine vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon crushed red pepper flakes
  • 5 tablespoons olive oil, divided
  • 8 cloves garlic, peeled
  • Reynolds Wrap® Aluminum Foil
  • 2 (16 ounce) New York strip steaks
  • 0.25 teaspoon ground black pepper
  • 1.5 teaspoons salt
  • 0.5 cup fresh cilantro leaves
  • 0.5 cup fresh parsley leaves

Categories

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