New York Strip with Chimichurri and Roasted Sweet Potatoes
Let’s get one thing straight: New York strip steak is already a showstopper. But pair it with bright, herby chimichurri and caramelized roasted sweet potatoes? Now we’re talking next-level deliciousness. Like, “you just made this at home?!” kind of vibes.
New York Strip with Chimichurri and Roasted Sweet Potatoes isn’t just a mouthful of a title—it’s a full-blown flavor explosion. And the best part? You don’t need a Michelin star or a culinary degree to pull it off. Just some simple ingredients, a little heat, and a healthy dose of confidence. I’ve made this meal for everything from solo treat-yourself nights to impress-the-in-laws dinners. Spoiler: it always delivers. 💥
Ready to up your steak game? Let’s get into it.
Why This Combo Works So Damn Well
Ever bite into a meal and think, “Okay, why is this so freaking good?” That’s exactly what happens when you dig into a New York Strip with Chimichurri and Roasted Sweet Potatoes.
- The strip steak is rich, juicy, and deeply beefy—basically the meat version of a power ballad.
- Chimichurri? Bright, garlicky, a little spicy—like a flavor mic drop.
- Sweet potatoes balance everything out with their natural caramelized sweetness.
It’s the holy trifecta of flavor: savory, tangy, and sweet—all doing a little dance on your taste buds. 💃
Choosing the Right New York Strip Steak
Let’s not overcomplicate this: a good steak starts with a good cut. You don’t need to drop your entire paycheck at a fancy butcher, but here’s what I’ve learned from way too many grocery runs:
🥩 Look for These Things:
- Marbling: Those little white flecks of fat = flavor bombs. Don’t be scared of them.
- Thickness: Go for steaks that are at least 1 to 1.5 inches thick. Anything thinner dries out faster than my houseplants.
- USDA Grade: Prime is king, Choice is great, Select…meh, maybe pass.
FYI, bone-in or boneless both work—just know that bone-in takes a bit longer to cook but delivers that extra bit of oomph.
The Perfect Chimichurri (No Blender Needed!)
I know, I know. Chimichurri sounds fancy, but it’s honestly just herb sauce’s cooler cousin. No cooking, no fuss—just fresh ingredients chopped up and mixed together. And once you make it? You’ll start putting it on everything. IYKYK.
🧄 Ingredients You’ll Need:
- 1 cup fresh parsley, finely chopped
- 2 tbsp fresh oregano (or 1 tbsp dried if your grocery store fails you)
- 3–4 cloves garlic, minced
- ½ tsp red pepper flakes (adjust to your heat level)
- 2 tbsp red wine vinegar
- ½ cup olive oil
- Salt and pepper to taste
👩🍳 How to Make It:
- Toss the parsley, oregano, garlic, and red pepper flakes into a bowl.
- Stir in the red wine vinegar.
- Slowly mix in the olive oil while stirring. Add salt and pepper.
- Let it sit for at least 15 minutes so everything gets cozy and the flavors meld.
Pro tip: Make this while your steak is coming to room temp. Two birds, one delicious stone.
Roasted Sweet Potatoes That Aren’t Sad
Sweet potatoes get a bad rap. But when you roast them right? They’re crispy on the outside, creamy on the inside, and slightly caramelized—aka magic.
🍠 Ingredients:
- 2–3 medium sweet potatoes, peeled and cut into chunks
- 2 tbsp olive oil
- 1 tsp smoked paprika
- Salt and pepper
🔥 Directions:
- Preheat oven to 425°F (220°C).
- Toss sweet potato chunks with oil, paprika, salt, and pepper.
- Spread them out on a baking sheet. Don’t crowd them—they hate that.
- Roast for 30–35 minutes, flipping halfway through.
That smoky paprika + sweet potato combo = perfection. You’re welcome.
Cooking the New York Strip Like a Pro
Now, let’s talk steak. There are a million ways to cook it, but I’m keeping it simple: pan-seared + oven-finished. Why? Because it gives you that perfect crust and lets the inside cook evenly. No guesswork.
🥘 Here’s What to Do:
- Let the steak sit out for about 30 minutes. Cold steak in a hot pan? Nope. Doesn’t work.
- Season generously with kosher salt and freshly ground black pepper.
- Heat a cast iron skillet or heavy pan over high heat. Add a little oil (avocado or canola works).
- Sear the steak for 2–3 minutes per side until it’s beautifully browned.
- If it’s thick, transfer to a 400°F oven for another 4–6 minutes (for medium rare).
- Rest for 5–10 minutes. Yes, seriously. This is where the juices settle and magic happens.
Wanna get fancy? Throw in a knob of butter and a sprig of thyme for a final baste before resting. Totally optional, but totally worth it.
Assembling the Dream Plate
Once everything’s ready, it’s time to build the ultimate plate. This isn’t just dinner—it’s New York Strip with Chimichurri and Roasted Sweet Potatoes done right.
🍽 Final Steps:
- Slice the steak against the grain—that’s key for tenderness.
- Spoon a generous amount of chimichurri on top. Or don’t. Keep it on the side if you like to dip.
- Pile on those sweet potatoes like the star they are.
- Serve with a glass of red wine or… let’s be honest, a cold beer works too.
Does this sound restaurant-level? Because it kinda is.
Want to Switch Things Up?
Feeling creative (or picky)? I got you.
- Swap the sweet potatoes for crispy fingerlings or roasted Brussels sprouts.
- Use skirt steak or flank instead of New York strip for a slightly cheaper (but still delish) version.
- Try cilantro chimichurri if parsley isn’t your jam. Or add a little lime for a citrusy twist.
The beauty of this dish is that it’s endlessly customizable. But honestly? It’s kinda perfect as-is. 😉
What to Avoid (A.K.A. Rookie Mistakes)
Just so we’re clear, even the best recipes can go sideways. Here’s what not to do:
- Overcrowding the pan = steamed steak. That’s a crime.
- Skipping the steak rest = dry meat. Don’t blame the cow.
- Cold sweet potatoes = uneven roasting. Let them hit room temp first.
- Drowning the chimichurri in oil = greasy mess. Balance, my friend.
IMO, the biggest mistake is overcooking the steak. Medium-rare is the sweet spot, but hey—you do you. Just don’t call it “well-done” and expect me not to judge. 😬
Final Thoughts: This Meal = Instant Legend Status
So there you have it—New York Strip with Chimichurri and Roasted Sweet Potatoes, aka the dinner that makes you feel like a kitchen wizard even if your fridge usually holds leftover pizza and anxiety.
It’s easy enough for a Tuesday, fancy enough for a date night, and satisfying enough that you might just drop the mic and walk out of your kitchen like a champ.
Ready to impress yourself (and maybe someone else)? Fire up the stove, grab that steak, and let’s make magic.
