Grilling is one of my favorite ways to cook, especially during the summer months. There’s something about the smoky flavor and charred edges that make any dish taste even better. One of my go-to recipes for grilling is the Grilled New York Strip and Sweet Potato Salad with Chile-Lime Dressing. This dish is a perfect combination of savory and sweet, with a touch of heat from the dressing. It’s a crowd-pleaser and always receives rave reviews from my family and friends. In this article, I will share with you the reasons why this recipe is special to me and why it deserves a spot on your table.
Why This Recipe Works
There are a few reasons why this recipe stands out and has become a staple in my grilling repertoire. Firstly, the combination of the juicy and tender New York strip steak with the creamy and sweet roasted sweet potatoes creates a perfect balance of flavors and textures. The addition of the tangy and spicy Chile-Lime dressing takes this dish to the next level, adding a burst of flavor to every bite. Secondly, this recipe is incredibly versatile and can be easily adapted to suit different dietary restrictions. For example, you can use a different cut of steak or substitute the sweet potatoes with a different type of vegetable. Lastly, this dish is relatively quick and easy to make, making it perfect for a weeknight dinner or a weekend barbecue.
Ingredients You’ll Need
This recipe serves 4 people and takes approximately 30 minutes to prepare and cook.
- 4 New York strip steaks (8-10 ounces each)
- 4 medium-sized sweet potatoes
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped red onion
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup fresh lime juice
- 2 tablespoons honey
- 1 tablespoon minced garlic
- 1 tablespoon minced jalapeno pepper
- 1 teaspoon ground cumin
- 1/4 cup olive oil
Step-by-Step Instructions
- Preheat your grill to medium-high heat.
- Peel and cut the sweet potatoes into 1-inch cubes.
- In a large bowl, toss the sweet potatoes with 1 tablespoon of olive oil, salt, and pepper.
- Place the sweet potatoes on a grill pan and grill for 15-20 minutes, turning occasionally, until they are tender and slightly charred.
- While the sweet potatoes are grilling, season the New York strip steaks with salt and pepper on both sides.
- Grill the steaks for 4-5 minutes on each side for medium-rare, or longer if you prefer your steak more well-done.
- Remove the steaks from the grill and let them rest for 5 minutes before slicing.
- In a small bowl, whisk together the cilantro, red onion, red and green bell pepper, parsley, lime juice, honey, garlic, jalapeno pepper, cumin, and olive oil to make the Chile-Lime dressing.
- Serve the sliced steak and grilled sweet potatoes on a bed of mixed greens and drizzle the Chile-Lime dressing on top.
Pro tip: For an extra kick of flavor, you can marinate the steaks in the Chile-Lime dressing for 30 minutes before grilling.
My Pro Tips for Success
- Make sure to let the steaks rest before slicing to allow the juices to redistribute and keep the meat tender and juicy.
- If you don’t have a grill pan, you can also roast the sweet potatoes in the oven at 400 degrees Fahrenheit for 20-25 minutes.
- For a vegetarian option, you can substitute the steak with grilled tofu or portobello mushrooms.
- If you prefer a spicier dressing, you can add more jalapeno pepper or a dash of hot sauce.
What I Serve With This Recipe
- This dish pairs well with a side of grilled vegetables, such as zucchini, eggplant, or bell peppers.
- You can also serve it with a side of rice or quinoa for a more filling meal.
- A refreshing glass of white wine or a cold beer complements the flavors of this dish perfectly.
FAQs (From My Kitchen to Yours)
Q: Can I use a different type of steak for this recipe?
A: Yes, you can use any cut of steak that you prefer, such as ribeye or sirloin. Just make sure to adjust the cooking time accordingly.
Q: Can I make the dressing ahead of time?
A: Yes, you can make the dressing up to a day in advance and store it in the refrigerator. Just make sure to give it a good stir before serving.
Q: Can I use a different type of dressing?
A: Absolutely! You can use any dressing that you like, such as balsamic vinaigrette or ranch dressing. However, I highly recommend trying the Chile-Lime dressing as it complements the flavors of this dish perfectly.
Why This Recipe Deserves a Spot on Your Table
This Grilled New York Strip and Sweet Potato Salad with Chile-Lime Dressing is not only delicious but also a well-balanced and nutritious meal. It’s perfect for a summer barbecue or a weeknight dinner, and it’s incredibly versatile, making it suitable for different dietary restrictions. The combination of flavors and textures in this dish is simply irresistible, and it’s a guaranteed crowd-pleaser. Plus, it’s relatively quick and easy to make, making it a go-to recipe for any occasion.
Your Turn
I hope you give this recipe a try and enjoy it as much as I do. Don’t be afraid to get creative and make it your own by adding your favorite vegetables or experimenting with different dressings. I would love to hear your thoughts and suggestions in the comments below. Happy grilling!
Grilled New York Strip and Sweet Potato Salad with Chile-Lime Dressing
Ingredients
- 4 New York strip steaks
- 2 medium sweet potatoes
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
- 1/4 cup fresh cilantro, chopped
- 1/4 cup red onion, diced
- 1/4 cup red bell pepper, diced
- 1/4 cup green bell pepper, diced
- 1/4 cup fresh parsley, chopped
- Juice of 2 limes
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 jalapeno pepper, minced
- 1 teaspoon ground cumin
- Mixed greens for serving
Instructions
- Preheat your grill to medium-high heat.
- Peel and cut the sweet potatoes into 1-inch cubes.
- In a large bowl, toss the sweet potatoes with 1 tablespoon of olive oil, salt, and pepper.
- Place the sweet potatoes on a grill pan and grill for 15-20 minutes, turning occasionally, until they are tender and slightly charred.
- While the sweet potatoes are grilling, season the New York strip steaks with salt and pepper on both sides.
- Grill the steaks for 4-5 minutes on each side for medium-rare, or longer if you prefer your steak more well-done.
- Remove the steaks from the grill and let them rest for 5 minutes before slicing.
- In a small bowl, whisk together the cilantro, red onion, red and green bell pepper, parsley, lime juice, honey, garlic, jalapeno pepper, cumin, and olive oil to make the Chile-Lime dressing.
- Serve the sliced steak and grilled sweet potatoes on a bed of mixed greens and drizzle the Chile-Lime dressing on top.
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