Roasted New York Strip Steak with Chimichurri Sauce

Roasted New York Strip Steak with Chimichurri Sauce

by Ida Cruz 11 months ago
3.9 (9)
20 minutes
607.7 kcal
4.2 g carbs
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Description

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 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
Directions
  1. 1. Preheat the oven to 400 degrees F.
  2. 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. 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. 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. 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. 6. Remove the steaks from the packets and let them rest for 2 to 3 minutes before serving.
  7. 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. 8. Serve the steak alongside the Chimichurri Sauce.
Nutrition Facts
serving: 4 servings
calories: 607.7 kcal
carbohydrates: 4.2 g
protein: 66.4 g
saturated fat: 9.1 g
cholesterol: 131.5 mg
sodium: 1015.3 mg
fiber: 1 g
sugar: 0.3 g