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.
- 1 lbs sweet potatoes, peeled and cut into 1/2" pieces
- 1/2 cup olive oil
- salt and pepper
- 1 - 1 1/2 lbs New York Strip
- 2 tbs lime juice
- 2 tbs chopped fresh cilantro
- 1 tbs honey
- 1 1/2 teas minced canned chipotle chile in adobo sauce
- 12 teas ground cumin
- Fresh baby spinach, arugula, or red leaf lettuce, chopped and tossed
- Mushrooms, diced red pepper, diced red onion, chopped celery and any other salad fixings you enjoy
- Preheat the oven to 425 F and get charcoal ready in your grill.
- 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.
- Meanwhile, whisk together the lime juice, cilantro, honey, chipotle, and cumin in a small bowl or in a resealable jar and shake well.
- 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.
- 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