Roasted New York Strip Steak With Chimichurri Sauce
Serves: 3
Ewell Douglas
1 January 1970
Based on User reviews:
33
Spice
48
Sweetness
43
Sourness
44
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
5 tbsps
Olive Oil (divided)1 tsp
Ground Cumin1 tsp
Oregano (dried)8 cloves
Garlic (peeled)1 cup
Cilantro Leaves (fresh)2 tbsps
Red Wine Vinegar1.5 tsps
Salt1 tsp
Ground Black PepperDirections:
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(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
5
Bake the steak for 10 minutes for a medium-rare internal temperature
6
Add 5 more minutes of baking to achieve a medium internal temperature
7
Remove the steaks from the packets and let them rest for 2 to 3 minutes before serving
8
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
9
Serve the steak alongside the Chimichurri Sauce