Tequila-Marinated Strip Steak with Grilled Sweet Potatoes, Roasted Asparagus & Horseradish Butter
Tequila-marinated strip steak, grilled sweet potatoes & roasted asparagus with horseradish butter is a balanced plate — smoky, tangy, sweet, spicy, and buttery, all at once.Here’s what it is, broken down:Tequila-marinated strip steak: A strip steak (often a New York strip) that’s soaked in a marinade made with tequila, lime juice, garlic, and spices. The tequila helps tenderize the beef and adds a subtle smoky, citrusy note to the meat. Grilling it afterward caramelizes the marinade and gives it a deep, rich flavor.Grilled sweet potatoes: These are sliced or cut into wedges, brushed with oil (sometimes honey or chili-lime seasoning), and grilled until they’re tender inside and slightly crisp and caramelized on the outside. They bring a natural sweetness that balances the tangy, savory steak.Roasted asparagus: Roasted in the oven (or grilled alongside the steak) with olive oil, salt, and pepper — it adds a crisp-tender texture and a slightly earthy flavor that brightens the plate.Horseradish butter: A compound butter made by blending softened butter with prepared horseradish, lemon juice, salt, and sometimes herbs. When it melts over the hot steak, it adds a creamy, spicy kick that ties the whole dish together.You end up with an amazing dish.
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Ingredients
For the Tequila Marinade & Steak
- 4 pieces New York strip steaks about 8 oz each
- ½ cup tequila a mild silver variety works great
- ¼ cup fresh lime juice
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 piece jalapeño seeded and finely chopped (optional, for a little heat)
- 1 tablespoon honey or agave syrup
- 1 teaspoon ground cumin
- Salt & black pepper to taste
For the Sweet Potatoes
- 2 large sweet potatoes peeled and cut into ½-inch slices or wedges
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika (optional)
- Salt & pepper
For the Roasted Asparagus
- 1 bunch asparagus trimmed
- 1 tablespoon olive oil
- Salt & pepper
- 1 teaspoon lemon zest (optional, for brightness)
For the Horseradish Butter
- ½ cup unsalted butter (1 stick) softened
- 1½ tablespoons prepared horseradish (more if you like heat)
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 tablespoon fresh parsley chopped
- Salt to taste
Instructions
- In a medium bowl, whisk together tequila, lime juice, olive oil, garlic, jalapeño, honey, cumin, salt, and pepper.
- Place the steaks in a resealable bag or shallow dish, pour the marinade over them, and coat evenly.
- Chill for at least 1 hour (up to 4). Remove from the refrigerator about 30 minutes before grilling to come to room temperature.
- In a small bowl, combine softened butter, horseradish, Dijon, lemon juice, parsley, and a pinch of salt.
- Mix well, then shape into a log using plastic wrap.
- Refrigerate until firm.
- Sweet Potatoes: Toss with olive oil, paprika, salt, and pepper.
- Asparagus: Toss separately with olive oil, salt, and pepper.
- Preheat grill to medium-high heat.
- Grill sweet potato slices for about 4–5 minutes per side, until tender and charred. Transfer to a warm platter.
- Grill steaks for about 4–5 minutes per side (for medium-rare), depending on thickness. Let rest for 5 minutes.
- Grill or roast asparagus (at 400°F/200°C for about 10 minutes) until tender-crisp.
- Place steaks on plates and top each with a slice of horseradish butter, letting it melt slightly.
- Serve with grilled sweet potatoes and roasted asparagus on the side.
- Optionally, sprinkle a little lime zest or chopped cilantro for freshness.
If you don’t have a grill, you can pan-sear the steaks and use the oven for the vegetables.
The recommended internal temperatures for cooking steak—these are based on general culinary standards for doneness:Tip: Remove your steak from the heat source when it’s 5°F (about 3°C) below your target temperature, since it continues to cook while resting.Rare: 125°F (52°C) — Cool red centerMedium Rare: 135°F (57°C) — Warm red centerMedium: 145°F (63°C) — Warm pink centerMedium Well: 155°F (68°C) — Slightly pink centerWell Done: 160°F (71°C) and above — Little or no pink
Disclaimer
Some parts of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 629kcal (31%)Carbohydrates: 47g (16%)Protein: 6g (12%)Fat: 41g (63%)Saturated Fat: 17g (106%)Polyunsaturated Fat: 3gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 62mg (21%)Sodium: 140mg (6%)Potassium: 893mg (26%)Fiber: 8g (33%)Sugar: 15g (17%)Vitamin A: 26061IU (521%)Vitamin C: 24mg (29%)Calcium: 104mg (10%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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