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 caloriescarbohydrate: 4.2 gcholesterol: 131.5 mgfat: 34.7 gfiber: 1 gprotein: 66.4 gsaturatedFat: 9.1 gservingSize: -sodium: 1015.3 mgsugar: 0.3 gtransFat: : -unsaturatedFat: : -
Directions Roasted New York Strip Steak with Chimichurri Sauce
Directions
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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.