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RECIPE
15 INGREDIENTS18 STEPS45min

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
NY Strip with Sriracha Chimichurri Recipe | SideChef
"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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Chef'd
Chef’d brings you fresh ingredients and world famous recipes right to your doorstep!
https://www.getchefd.com/
45min
Total Time
$11.68
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
2 cloves
1
Lemon , juiced
1 ear
2
Shallots
3 1/2 Tbsp
1 tsp
1 Tbsp
Red Wine Vinegar
2
Boneless New York Strips
1/3 cup
Grapeseed Oil
1 1/4 tsp
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Nutrition Per Serving

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CALORIES
1111
FAT
61.5 g
PROTEIN
68.2 g
CARBS
86.0 g

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 Wright® Brand Smoked 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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Nutrition Per Serving
Calories
1111
% Daily Value*
Fat
61.5 g
79%
Saturated Fat
12.1 g
60%
Trans Fat
0.0 g
--
Cholesterol
140.2 mg
47%
Carbohydrates
86.0 g
31%
Fiber
12.6 g
45%
Sugars
15.5 g
--
Protein
68.2 g
136%
Sodium
3264.1 mg
142%
Vitamin D
0.1 µg
0%
Calcium
181.0 mg
14%
Iron
7.8 mg
43%
Potassium
1311.2 mg
28%
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