Cooking Instructions
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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 Cobs (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.
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