Roasted New York Strip Steak with Chimichurri Sauce


  • 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
  • Chimichurri Sauce:
  • 8 cloves garlic, peeled
  • 1/2 cup fresh parsley leaves
  • 1/2 cup fresh cilantro leaves
  • 2 tablespoons red wine vinegar
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • Reynolds Wrap Aluminum Foil


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.

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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(R) 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.