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.
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.
Looking for more ways to make your salad more than just a bowl of lettuce? I thought so.
- Grilled Flat Iron Steak Summer Salad
- Rustic Grilled Bavette Steak Salad
- Grilled Coffee Crusted Flank Steak Salad
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
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
[email protected] says
This is going to become my new obsession!! Like I could eat this every night for dinner! It’s that dressing!
Erin @ The Spiffy Cookie says
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.
Julie says
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?
Kita says
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.
Julie says
Thank you Kita, Do you have a recipe for a avocado dressing? It sounds delicious!
Kita says
Hi Julie, So sorry for the delay! In my head I replied to this yesterday. >< I don't have an avocado dressing recipe, but my home slice does! https://www.simplyscratch.com/2014/04/creamy-avocado-salad-dressing.html I would totally give this recipe a try 😀
April was in CA now MA says
This looks delicious, can’t wait to try it!! Is it supposed to be 1/2 tsp cumin?