ROASTED NEW YORK STRIP STEAK WITH CHIMICHURRI SAUCE

Roasted New York Strip Steak with Chimichurri Sauce image

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

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 40m

Yield 4

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 1015.3 mg, Sugar 0.3 g