This Girl has your back on salad night. Pile on oven-roasted sweet potatoes, a succulent bite of steak grilled to perfection and we are on to something.

Grilled Steak Strips and Sweet Potatoes, all over a Salad. And with a killer Chile-Lime dressing.


So there it sits, the dreaded freshly washed pile of lettuce for salad night. But, this Girl Carnivore has your back because salad just got good again. Pile on oven-roasted sweet potatoes, and the succulent bite of steak grilled to perfection of hot charcoal and we are on to something. No, we have it. So bring the wow to the table with this grilled New York strip and sweet potato salad recipe tossed with homemade chile-lime dressing. Show them that you can eat healthy and eat well too. This ain’t nuts and berries, bars and shakes.

This is health food done right.

Grilled New York Strip and Sweet Potato Salad | Kita Roberts GirlCarnivore

Looking for more ways to make your salad more than just a bowl of lettuce? I thought so.

If you’ve tried my Grilled NY Strip Steak and Sweet Potato Salad Recipe or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on  Twitter and Facebook.

Grilled New York Strip and Sweet Potato Salad with Chile-Lime Dressing

5 from 1 vote
Grilled New York Strip and Sweet Potato Salad | Kita Roberts GirlCarnivore
Normally, I am all in for rib-eye every time. It’s my favorite cut with it’s quality marbling of fat to meat ratios. But, we were keeping it a little more healthy for this meal, so I went for a leaner, thinner strip steak. It kept the fat in check, and the portions smaller than your average hunk of rib-eye. Pick a cut the suites you. We all have our preferred cut.

Ingredients  

  • 1 lbs sweet potatoes peeled and cut into 1/2″ pieces
  • 1/2 cup olive oil
  • salt and pepper
  • 1 – 1 1/2 lbs New York Strip
  • 2 tbs lime juice
  • 2 tbs chopped fresh cilantro
  • 1 tbs honey
  • 1 1/2 teas minced canned chipotle chile in adobo sauce
  • 12 teas ground cumin
  • Fresh baby spinach arugula, or red leaf lettuce, chopped and tossed
  • Mushrooms diced red pepper, diced red onion, chopped celery and any other salad fixings you enjoy

Instructions 

  • Preheat the oven to 425 F and get charcoal ready in your grill.
  • Toss the sweet potatoes in the 1 tbs olive oil and arrange in a single layer on a baking sheet. Season well with salt and pepper. Bake in oven until cooked through and starting to brown, tossing once or twice, about 20-25 minutes.
  • Meanwhile, whisk together the lime juice, cilantro, honey, chipotle, and cumin in a small bowl or in a resealable jar and shake well.
  • Cook the steaks over coals until desired doneness and let rest 10 minutes wrapped tightly in aluminum foil before slicing in thin strips to serve.
  • Arrange salad with sweet potatoes and other toppings on platter. Slice the steak and put it on top. Serve with the chile-lime dressing.

Notes

Cook’s Country June/July 2014
Author: Kita Roberts

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Slices of New York Strip piled on top of salad greens, sweet potatoes, and veggies. So good!

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Comments

  1. This is going to become my new obsession!! Like I could eat this every night for dinner! It’s that dressing!

  2. I am completely sold with the addition of roasted sweet potatoes. I made a salad once with roasted butternut squash and I fell in love instantly so I know this one may be next.

  3. I am unable to eat spicy foods like chipotle. Is there something else I could add to the lime to make a good dressing that’s not spicy?

    1. Hi Julie, I would reduce the amount of minced adobo pepper in sauce to to 1/2 teas or less if that would work or I can see this also being very good with a creamy peppercorn or avocado dressing.

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