Roasted New York Strip Steak with Chimichurri Sauce

Preheat the oven to 400 degrees F.

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^® 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