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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Prep Time 40

Cook Time 25

Marinating Time 1

Total Time 2 5

Course Dinner, Main Course, Sides

Cuisine American, Mexican

Servings

Calories 629 kcal

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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

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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 center

Medium Rare: 135°F (57°C) — Warm red center

Medium: 145°F (63°C) — Warm pink center

Medium Well: 155°F (68°C) — Slightly pink center

Well Done: 160°F (71°C) and above — Little or no pink

Start Cooking

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%)