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.
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.
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.
Prevent your screen from going to sleep
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Preheat the oven to 425 F and get charcoal ready in your grill.
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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.
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Meanwhile, whisk together the lime juice, cilantro, honey, chipotle, and cumin in a small bowl or in a resealable jar and shake well.
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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.
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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
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