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

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

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.


  • 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


  • 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.


Cook's Country June/July 2014