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.
Ingredients
- 5 Tbsp Olive Oil, divided
- 1 tsp Cumin, Ground
- 1 tsp Red Pepper Flakes, Crushed
- 1 tsp Oregano, Dried If you use fresh Oregano use half a tsp.
Chimichurri Sauce
- 8 Cloves Garlic, peeled and minced
- 1/2 Cup Parsley Leaves, Fresh or Dried
- 1/2 Cup Cilantro, Fresh
- 2 Tbsp Red Wine Vinegar
- 1 1/2 tsp Salt
- 1.4 tsp Black Pepper
Instructions
- 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® 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.
- 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.