Preheat oven to 350 degrees F (180 degrees C).
Smash the Garlic (2 clove) with the back of a knife and place in blender.
Add the Fresh Parsley (1 ounce) stems and leaves to the blender
Zest 1/2 of the into the blender. Juice both halves into a small bowl; discard seeds.
Cut the Corn Cob (1 ear) and set the kernels aside.
Mince Shallot (2); set aside.
Remove fresh Fresh Thyme (0.25 ounce) leaves discard stems. Remove needles from ONLY 1/2 the fresh Fresh Rosemary (0.25 ounce). Finely chop the herbs; set aside.
Peel the Sweet Potato (1). Cut into 3/4 dice and place on sheet pan. Drizzle Grapeseed Oil (1 tablespoon) over the sweet potatoes and toss. Roast in the oven for 15 minutes.
To the blender, add Sriracha (1 teaspoon), Grapeseed Oil (2 tablespoon), Lemon (1), Red Wine Vinegar (1 tablespoon), Salt (1/2 teaspoon), and Ground Black Pepper (1/4 teaspoon) Blend until slightly chunky; set aside.
While the sweet potatoes roast, cut the Bacon (4 slice) into 1/4 inch dice.
Heat Grapeseed Oil (1 tablespoon) in a medium sauté pan over medium-high heat.
Add the bacon and cook for 2 to 3 minutes. Add shallots; sauté for 30 seconds. Add corn and cook for 2 minutes
Add the sweet potatoes, rosemary, thyme and Salt (1/2 teaspoon) and Ground Black Pepper (1/4 teaspoon). Cook for 5 minutes, remove from heat and keep warm until plating.
Heat Grapeseed Oil (1 tablespoon) in an other medium sauté pan over medium-high heat.
Pat dry the Boneless New York Strip (2) with paper towels. Season each steak on both sides with Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon).
Sear the steaks for 2 minutes on each side for medium rare. Add or subtract 1 to 2 minutes for more or less doneness.
Let the steaks rest for 2 minutes.
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.