Rating: 4.23 stars
22 Ratings
  • 5 star values: 10
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

Spice up your next meal with this tempting Roasted New York Strip Steak with Chimichurri Sauce that is sure to be a family favorite.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Chimichurri Sauce:

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F.

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  • 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.

Reynolds Kitchen Tip:

Make a Reynolds Wrap(R) Aluminum Foil packet for delicious tasting food and easy cleanup.

Nutrition Facts

608 calories; protein 66.4g; carbohydrates 4.2g; fat 34.7g; cholesterol 131.5mg; sodium 1015.3mg. Full Nutrition
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Reviews (12)

Most helpful positive review

Rating: 4 stars
01/25/2017
I made it exactly as instructed. Read More
(4)

Most helpful critical review

Rating: 3 stars
07/09/2016
So I think the red wine vinegar was way too much. I didn't buy the right kind of steak I guess so mine was over cooked and I like mines medium rare. I like the foil idea I'm doing that again but just lest seasoning. Read More
(1)
22 Ratings
  • 5 star values: 10
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
01/24/2017
I made it exactly as instructed. Read More
(4)
Rating: 5 stars
10/04/2016
I had 4 boneless NY strips. So I doubled the seasoning. I reduced the chimichurri by half & it was still enough for 4 steaks! It was delish I enjoyed it. I also cooked shrimp sprinkled it with lemon pepper & cayenne and cooked it with the fond from the steak. My man loved it. Will make again! Read More
(2)
Rating: 3 stars
07/09/2016
So I think the red wine vinegar was way too much. I didn't buy the right kind of steak I guess so mine was over cooked and I like mines medium rare. I like the foil idea I'm doing that again but just lest seasoning. Read More
(1)
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Rating: 4 stars
07/06/2018
The cooking time was way off. I cut my roasting time back to 8 minutes and it still came out medium well. The sauce was fantastic though. Read More
(1)
Rating: 4 stars
08/24/2016
I had Tbones so I rubbed them with the spices and grilled them. The chimichurri sauce was über strong. I tripled the recipe but only doubled the garlic and vinegar. It was delicious but if I would have made as posted it'd be way too much. I froze the rest of the sauce to use again. Read More
(1)
Rating: 5 stars
07/09/2016
Steak came out wonderful! (I skipped making the sauce and added garlic to the steak) Will make again and again! Thank you. Read More
(1)
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Rating: 4 stars
04/19/2020
Pretty simple and quick for indoor steak. 8 minutes is perfect on the time in oven. We did 2 batches and the second one we left in for 8 then another 5 and it was too done. Good flavor. Skipped the sauce. Read More
Rating: 2 stars
01/14/2019
Little flavor Read More
Rating: 4 stars
09/23/2020
Almost set my kitchen on fire making this but still tasted good! Read More