Roasted New York Strip Steak with Chimichurri Sauce

1. Preheat the oven to 400 degrees F.

2. 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.

3. Heat a large frying pan on high heat and fry the steaks on each side for 2 to 3 minutes until they are browned.

4. 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.

5. Bake the steak for 10 minutes for a medium-rare internal temperature. Add 5 more minutes of baking to achieve a medium internal temperature.

6. Remove the steaks from the packets and let them rest for 2 to 3 minutes before serving.

7. 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.

8. 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.