Perfect Roasted New York Strip Steak with Chimichurri Sauce

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
• 0.5 cup fresh parsley leaves
• 0.5 cup fresh cilantro leaves
• 2 tablespoons red wine vinegar
• 1.5 teaspoons salt
• 0.25 teaspoon ground black pepper
• Reynolds Wrap® Aluminum Foil

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a bowl, combine 3 tablespoons of olive oil, cumin, red pepper flakes, oregano, and salt to taste. Coat the steaks thoroughly with this mixture.
3. Heat a large frying pan over high heat. Sear the steaks on each side for 2-3 minutes until nicely browned.
4. Place two sheets of Reynolds Wrap® Aluminum Foil (approximately 1 1/2 to 2 feet long) on a flat surface. Put each steak in the center of a foil sheet, then fold up the ends and sides to create a sealed packet.
5. Bake the steak packets for 10 minutes for a medium-rare internal temperature. For a medium internal temperature, bake for an additional 5 minutes.
6. Carefully remove the steaks from the foil packets and allow them to rest for 2-3 minutes before slicing and serving.
7. In a food processor, combine the garlic, parsley, cilantro, red wine vinegar, remaining 2 tablespoons of olive oil, salt, and pepper. Process on high speed until the mixture forms a coarse paste.
8. Serve the perfectly roasted steak with a generous dollop of homemade Chimichurri Sauce.

Nutrition

• Calories: 608 kcal
• Fat Content: 35 g
• Fiber Content: 1 g
• Sugar Content: 0 g
• Sodium Content: 1015 mg
• Protein Content: 66 g
• Cholesterol Content: 132 mg
• Carbohydrate Content: 4 g
• Saturated Fat Content: 9 g
• Unsaturated Fat Content: 0 g