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Roasted New York Strip Steak with Chimichurri Sauce
Roasted New York Strip Steak with Chimichurri Sauce
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Elevate dinner with juicy Roasted New York Strip Steak topped with flavorful Chimichurri Sauce. Your family will love it!
Ingredients:
  • 5 tablespoons olive oil, divided
  • 1 teaspoon ground cumin
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon dried oregano
  • 2 (16 ounce) New York strip steaks
  • 8 cloves garlic, peeled
  • 0.5 cup fresh parsley leaves
  • 0.5 cup fresh cilantro leaves
  • 2 tablespoons red wine vinegar
  • 1.5 teaspoons salt
  • Reynolds Wrap® Aluminum Foil
Instructions:
  • Preheat the oven to a toasty 400 degrees F.
  • Combine 3 tablespoons of olive oil with cumin, red pepper flakes, oregano, and salt to taste in a bowl, then use the mixture to coat the steaks.
  • Use high heat to sear the steaks in a large frying pan, cooking each side for 2 to 3 minutes until nicely browned.
  • Lay out two 1 1/2 to 2 feet long sheets of Reynolds Wrap® Aluminum Foil. Put each steak in the middle of the foil and fold the ends and edges to make a sealed packet.
  • Bake the steak for a total of 15 minutes to achieve a medium internal temperature, flipping halfway through.
  • Unwrap the steaks and allow them to rest for 2 to 3 minutes before serving.
  • In a food processor, blend garlic, parsley, cilantro, red wine vinegar, remaining 2 tablespoons of olive oil, salt, and pepper into a smooth paste.
  • Present the steak with a side of the flavorful Chimichurri Sauce.

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