Roasted New York Strip Steak with Chimichurri Sauce recipe

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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
½ cup fresh parsley leaves
½ cup fresh cilantro leaves
2 tablespoons red wine vinegar
1 ½ teaspoons salt
¼ teaspoon ground black pepper
Reynolds Wrap® Aluminum Foil

Nutrition Info

607.7 calories
carbohydrate: 4.2 g
cholesterol: 131.5 mg
fat: 34.7 g
fiber: 1 g
protein: 66.4 g
saturatedFat: 9.1 g
servingSize: -
sodium: 1015.3 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F.

  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.

  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.

  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.

  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.

  6. Remove the steaks from the packets and let them rest for 2 to 3 minutes before serving.

  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.

  8. Serve the steak alongside the Chimichurri Sauce.

Recipe Yield

4 servings

Recipe Note

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

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