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

Pile on oven-roasted sweet potatoes, a succulent bite of steak grilled to perfection and we are on to something.

Show them that you can eat healthy and eat well too. This ain’t nuts and berries, bars and shakes.


- Sweet potatoes - Olive oil - New York Strip - Lime juice - Cilantro - Honey - Chipotle chile - Cumin - Spinach arugula - Mushrooms


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.

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