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

Ingredients

• 1 ½ teaspoons salt
• ¼ teaspoon ground black pepper
• 1 teaspoon dried oregano
• 2 tablespoons red wine vinegar
• 1 teaspoon ground cumin
• 1 teaspoon crushed red pepper flakes
• ½ cup fresh cilantro leaves
• 5 tablespoons olive oil, divided
• 8 cloves garlic, peeled
• Reynolds Wrap® Aluminum Foil
• 2 (16 ounce) New York strip steaks
• ½ cup fresh parsley leaves

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.