For an extra layer of flavor, consider adding a touch of smoked paprika to the spice rub. When searing the steaks, ensure the pan is screaming hot to achieve optimal browning. Resting the steak is paramount! Don't skip this step for the juiciest results. Feel free to adjust the amount of red pepper flakes in the Chimichurri to suit your spice preference. The Chimichurri sauce can be made a day in advance, allowing the flavors to meld together beautifully.
Roasted New York Strip Steak with Chimichurri Sauce
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PREP TIME20 mins
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COOK TIME20 mins
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TOTAL TIME40 mins
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SERVING4 People
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VIEWS72
Ignite your palate with this exquisitely Roasted New York Strip Steak, crowned with a vibrant Chimichurri Sauce. A symphony of flavors that transforms a simple steak into an unforgettable culinary experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate4 g
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Cholesterol132 mg
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Fiber1 g
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Protein66 g
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Saturated Fat9 g
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Sodium1015 mg
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Sugar0 g
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Fat35 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 400 degrees F. (5 minutes)
02
StepIn a bowl, whisk together 3 tablespoons of olive oil, cumin, red pepper flakes, oregano, and salt. Generously coat the New York strip steaks with this aromatic blend. (5 minutes)
03
StepHeat a large frying pan over high heat. Sear the steaks on each side for 2 to 3 minutes, achieving a rich, browned crust. (6 minutes)
04
StepLay out two sheets of Reynolds Wrap® Aluminum Foil, each approximately 1 1/2 to 2 feet long. Place a steak in the center of each sheet. Carefully fold up the ends and sides of the foil to create sealed packets, ensuring the steam remains trapped inside. (5 minutes)
05
StepBake the steak packets in the preheated oven for precisely 10 minutes for a medium-rare internal temperature. Extend the baking time by an additional 5 minutes to reach a perfect medium. (10-15 minutes)
06
StepRemove the steaks from the foil packets with care, allowing them to rest for 2 to 3 minutes. This crucial step allows the juices to redistribute, resulting in a more tender and flavorful steak. (3 minutes)
07
StepIn 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 transforms into a vibrant, herbaceous paste. (5 minutes)
08
StepServe the Roasted New York Strip Steak immediately, generously accompanied by the freshly prepared Chimichurri Sauce. Each bite is an explosion of savory and zesty notes, creating a harmonious balance on the palate.
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Kody Hickle
Feb 23, 2025I added a pinch of smoked paprika to the spice rub, and it was delicious!
Jaime Kulas
Feb 20, 2025My family loved this! Even my picky eater enjoyed the steak.
Nova Hammes
Jan 27, 2025I've made this several times, and it's always a hit. The foil packet method keeps the steak incredibly juicy.
Elias Abbott
Jan 27, 2025This recipe is fantastic! The chimichurri sauce is a game-changer.
Karina Oconnell
Dec 29, 2024I never thought of baking steak in foil, but it works so well!
Tillman Ebertschimmel
Dec 21, 2024Next time, I'll double the chimichurri sauce. It's so good!
Selina Schaden
Dec 17, 2024The spice rub is perfect. Not too spicy, but full of flavor.
Antone Cruickshank
Oct 13, 2024The instructions were clear and easy to follow. Thank you!
Kolby Reichel
Aug 19, 2024I used a different cut of steak (ribeye), and it worked great.