Strip Recipe ⋇ 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 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

Cooking 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.

Nutrition Facts

• calories607.7
• carbohydrateContent4.2 g
• cholesterolContent131.5 mg
• fatContent34.7 g
• fiberContent1 g
• proteinContent66.4 g
• saturatedFatContent9.1 g
• sodiumContent1015.3 mg
• sugarContent0.3 g