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Roasted New York Strip Steak with Chimichurri Sauce

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Servings: 4
  • Course: Main Dish

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

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Make a Reynolds Wrap®Aluminum Foil packet for delicious tasting food and easy cleanup.


  • 5 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon dry oregano
  • 2 16-ounce New York strip steaks
  • 8 garlic cloves
  • 1/2 cup fresh parsley leaves
  • 1/2 cup fresh cilantro leaves
  • 2 tablespoons red wine vinegar
  • 1 1/2 teaspoons of salt
  • 1/4 teaspoon of pepper
  • Reynolds Wrap® Aluminum Foil


Step 1

Preheat the oven to 400 degrees F.

Step 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.

Step 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.

Step 4

Place two 1 1/2 to 2 feet long sheets of Reynolds Wrap® 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.

Step 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.

Step 6

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

Step 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.

Step 8

Serve the steak alongside the Chimichurri Sauce

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