99⁹8 2
Pompeian
Olive Oil
32 Oz.
Select Varieties
FARNO
POMPEIAN
COLEPS
EXTRA VIRGIN
OLIVE OIL
ROBUST
SALADS MARINADES
POMPEIAN
P
EXTRA VIRGIN
OLIVE OIL
SMOOTH
SAUTENG STRYING
K
MEALTIME INSPIRATION
Grilled Strip Steaks
with Sweet Potatoes
& Scallion Chimichurri
INGREDIENTS
DIETITIAN'S
choice
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)
INSTRUCTIONS
1. Preheat oven to 400°F; line rimmed baking
pan with parchment paper. In a small bowl,
make the chimichurri by combining garlic,
green onion, jalapeño, lime juice, 2 tablespoons
oil, white onion, vinegar, and ½ teaspoon each
salt and black pepper. Stir well to combine and
set aside.
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.
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