April's recipe of the month was created for all you grill masters out there! Thank Goodness...Spring is finally here and that means that grilling season is in full swing! So get fired up and grill to your hearts content. This recipe is simply delicious! Bon Appetit!!
CHIPOTLE NY STRIP STEAK and GRILLED
ASPARAGUS
Serves 6
Serves 6
Ingredients:
3 lb - New York strip steak
3 Tbsp - Pastamore Sun-Dried Chipotle Chile Oil
2 tsp - cumin
2 tsp - oregano
1 tsp - salt
2 lb - Fresh asparagus
1 Tbsp - Pastamore Kettle Roasted Garlic Oil
1 Tbsp - Pastamore Traditional Barrel Aged Balsamic Vinegar
5-6 - Medium size sweet potatoes/yams
2 Tbsp - Tequila
Juice of 1 lime
As needed - salt and black pepper
Directions:
1. Place a large pot of water onto the stove over high heat. Bring to a boil. While the water is heating, wash the sweet potatoes/yams. Cut the tops and bottoms off, and then cut 1/4" lengthwise off of two opposing sides. Slice the sweet potatoes long ways, yielding 3-4 long pieces per sweet potato. Once the water is boiling, place the sweet potatoes into the water and cook. Sweet potatoes will be par cooked in 5-8 minutes, just when they become fork tender. Do not overcook or they will fall apart on the grill. Drain and place to the side. Cut the fibrous bottoms of the asparagus. You can tell where to cut because the knife will easily pass through the asparagus without much force.
2. Turn the grill on high heat. While the grill is heating, rub the steaks with 1/2 of the Pastamore Sun-Dried Chipotle Chile Oil. Once the steaks are coated evenly season with the cumin, oregano, and salt. Once the grill has become hot, use a brush to scrape off any remaining food residue. Turn the heat down to medium-high.
3. On a plate or in a dish pour the tequila and lime juice over the sweet potatoes, and mix until evenly coated. Season with salt and black pepper.
4. Place the steaks onto the grill. The sweet potatoes can go on at the same time depending on grill space. Only flip the steaks once during the cooking process. Sweet potatoes will be cooked when they have dark grill marks, but be careful not to burn them.
5. While the steaks are cooking combine the asparagus, Pastamore Kettle Roasted Garlic Oil, and Pastamore Traditional Barrel Aged Balsamic Vinegar in a zip-top bag or large dish. Mix until evenly coated.
6. Remove the steaks from the grill when the desired temperature has been reached. Brush the steaks with the remaining 1/2 of the Pastamore Sun-dried Chipotle Chile Oil. Place them off to the side, and allow them to rest for at least 5-10 minutes before eating. Place the asparagus onto the grill so that the grate is perpendicular to the asparagus. Using tongs, move the asparagus often ensuring that it does not burn. Asparagus will be finished when tender.
7. Plate the sweet potatoes and steak, and then top with the asparagus.
3 lb - New York strip steak
3 Tbsp - Pastamore Sun-Dried Chipotle Chile Oil
2 tsp - cumin
2 tsp - oregano
1 tsp - salt
2 lb - Fresh asparagus
1 Tbsp - Pastamore Kettle Roasted Garlic Oil
1 Tbsp - Pastamore Traditional Barrel Aged Balsamic Vinegar
5-6 - Medium size sweet potatoes/yams
2 Tbsp - Tequila
Juice of 1 lime
As needed - salt and black pepper
Directions:
1. Place a large pot of water onto the stove over high heat. Bring to a boil. While the water is heating, wash the sweet potatoes/yams. Cut the tops and bottoms off, and then cut 1/4" lengthwise off of two opposing sides. Slice the sweet potatoes long ways, yielding 3-4 long pieces per sweet potato. Once the water is boiling, place the sweet potatoes into the water and cook. Sweet potatoes will be par cooked in 5-8 minutes, just when they become fork tender. Do not overcook or they will fall apart on the grill. Drain and place to the side. Cut the fibrous bottoms of the asparagus. You can tell where to cut because the knife will easily pass through the asparagus without much force.
2. Turn the grill on high heat. While the grill is heating, rub the steaks with 1/2 of the Pastamore Sun-Dried Chipotle Chile Oil. Once the steaks are coated evenly season with the cumin, oregano, and salt. Once the grill has become hot, use a brush to scrape off any remaining food residue. Turn the heat down to medium-high.
3. On a plate or in a dish pour the tequila and lime juice over the sweet potatoes, and mix until evenly coated. Season with salt and black pepper.
4. Place the steaks onto the grill. The sweet potatoes can go on at the same time depending on grill space. Only flip the steaks once during the cooking process. Sweet potatoes will be cooked when they have dark grill marks, but be careful not to burn them.
5. While the steaks are cooking combine the asparagus, Pastamore Kettle Roasted Garlic Oil, and Pastamore Traditional Barrel Aged Balsamic Vinegar in a zip-top bag or large dish. Mix until evenly coated.
6. Remove the steaks from the grill when the desired temperature has been reached. Brush the steaks with the remaining 1/2 of the Pastamore Sun-dried Chipotle Chile Oil. Place them off to the side, and allow them to rest for at least 5-10 minutes before eating. Place the asparagus onto the grill so that the grate is perpendicular to the asparagus. Using tongs, move the asparagus often ensuring that it does not burn. Asparagus will be finished when tender.
7. Plate the sweet potatoes and steak, and then top with the asparagus.
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