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NY Strip with Sriracha Chimichurri
Recipe

15 INGREDIENTS • 18 STEPS • 45MINS

NY Strip with Sriracha Chimichurri

5.0
2 ratings
"The inspiration for this dish comes from my wife, Gail. She loves Sriracha and sweet potatoes. I love steak served with chimichurri, so this dish is one that we both love to make together. This is one of our favorite dinners to cook – it’s fresh and satisfying." - Robert Irvine
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NY Strip with Sriracha Chimichurri
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
"The inspiration for this dish comes from my wife, Gail. She loves Sriracha and sweet potatoes. I love steak served with chimichurri, so this dish is one that we both love to make together. This is one of our favorite dinners to cook – it’s fresh and satisfying." - Robert Irvine
45MINS
Total Time
$10.12
Cost Per Serving
Ingredients
Servings
2
US / Metric
Garlic
2 cloves
Lemon
1
Lemon, juiced
Corn Cob
1 ear
Shallot
2
Shallots
Fresh Thyme
3 1/2 Tbsp
Sriracha
1 tsp
Red Wine Vinegar
1 Tbsp
Red Wine Vinegar
Bacon
4 slices
Boneless New York Strip
2
Boneless New York Strips
Grapeseed Oil
1/3 cup
Grapeseed Oil
Salt
1 1/4 tsp
Nutrition Per Serving
VIEW ALL
Calories
910
Fat
59.8 g
Protein
61.0 g
Carbs
37.6 g
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NY Strip with Sriracha Chimichurri
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Cooking InstructionsHide images
step 1
Preheat oven to 350 degrees F (180 degrees C).
step 2
Smash the Garlic (2 cloves) with the back of a knife and place in blender.
step 3
Add the Fresh Parsley (2/3 cup) stems and leaves to the blender
step 4
Zest 1/2 of the into the blender. Juice both halves into a small bowl; discard seeds.
step 5
Cut the Corn Cob (1 ear) and set the kernels aside.
step 6
Mince Shallots (2); set aside.
step 7
Remove fresh Fresh Thyme (3 1/2 Tbsp) leaves discard stems. Remove needles from ONLY 1/2 the fresh Fresh Rosemary (1/3 cup). Finely chop the herbs; set aside.
step 8
Peel the Sweet Potato (1). Cut into 3/4 dice and place on sheet pan. Drizzle Grapeseed Oil (1 Tbsp) over the sweet potatoes and toss. Roast in the oven for 15 minutes.
step 9
To the blender, add Sriracha (1 tsp), Grapeseed Oil (2 Tbsp), Lemon (1), Red Wine Vinegar (1 Tbsp), Salt (1/2 tsp), and Ground Black Pepper (1/4 tsp) Blend until slightly chunky; set aside.
step 10
While the sweet potatoes roast, cut the Bacon (4 slices) into 1/4 inch dice.
step 11
Heat Grapeseed Oil (1 Tbsp) in a medium sauté pan over medium-high heat.
step 12
Add the bacon and cook for 2 to 3 minutes. Add shallots; sauté for 30 seconds. Add corn and cook for 2 minutes
step 13
Add the sweet potatoes, rosemary, thyme and Salt (1/2 tsp) and Ground Black Pepper (1/4 tsp). Cook for 5 minutes, remove from heat and keep warm until plating.
step 14
Heat Grapeseed Oil (1 Tbsp) in an other medium sauté pan over medium-high heat.
step 15
Pat dry the Boneless New York Strips (2) with paper towels. Season each steak on both sides with Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp).
step 16
Sear the steaks for 2 minutes on each side for medium rare. Add or subtract 1 to 2 minutes for more or less doneness.
step 17
Let the steaks rest for 2 minutes.
step 18
Cut the steaks into 1/4 inch slices. Divide the sweet potato hash evenly between two plates. Fan the steak slices out next to the hash. Spoon the chimichurri over the steak.
step 18 Cut the steaks into 1/4 inch slices. Divide the sweet potato hash evenly between two plates. Fan the steak slices out next to the hash. Spoon the chimichurri over the steak.
Tags
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Dairy-Free
Gluten-Free
Beef
Lunch
Date Night
Shellfish-Free
Dinner
Meals for Two
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