Grilled Strip Steaks with Sweet Potatoes & Scallion Chimichurri |

Grilled Strip Steaks with Sweet Potatoes & Scallion Chimichurri

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 4 servings

Serving Size: 1 steak

Calories per serving: 700

Fat per serving: 39g

Saturated fat per serving: 13g

Carbs per serving: 34g

Protein per serving: 53g

Fiber per serving: 6g

Sugar per serving: 10g

Sodium per serving: 883mg

Cholesterol per serving: 147mg

Grilled Strip Steaks with Sweet Potatoes & Scallion Chimichurri


  • 2 Garlic Cloves, minced
  • 1 Bunch Green Onions, chopped
  • 1 Small Jalapeño Pepper, minced
  • 3 Tbsp. Fresh Lime Juice
  • 3 Tbsp. Olive Oil
  • 2 Tbsp. White Onion, minced
  • 2 Tbsp. White Wine Vinegar
  • 1½ tsp Kosher Salt
  • 1 tsp Fresh Ground Black Pepper
  • 2 Large Sweet Potatoes, peeled and chopped
  • 4 Boneless New York Strip Steaks (about 8 ounces each)


  1. Preheat oven to 400°F; line rimmed baking pan with parchment paper. In small bowl, stir garlic, green onions, jalapeño, lime juice, 2 tablespoons oil, white onion, vinegar, and ½ teaspoon each salt and black pepper; let stand 30 minutes.
  2. Prepare outdoor grill for direct grilling over medium-high heat. In large bowl, toss potatoes and remaining 1 tablespoon oil; spread on prepared pan and roast 30 minutes or until fork-tender.
  3. Sprinkle steaks with remaining 1 teaspoon salt; let stand 20 minutes. Pat steaks dry with paper towel; sprinkle with remaining ½ teaspoon black pepper. Place steaks on hot grill rack; cover and cook 10 minutes or until internal temperature reaches 135°F for medium-rare, turning once. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing for medium-rare.)
  4. Serve steaks over sweet potatoes topped with chimichurri.