Roasted New York Strip Steak with Chimichurri Sauce

Name: Roasted New York Strip Steak with Chimichurri Sauce
Total time: 40
Yield: 4
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

Recipe by Reynolds KitchensR from allrecipes.com

Dinner 40 Mins.

Ingredients

4 servings

•

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

Instructions

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.