Cinder Grill NY Strip Steak Recipe Sunchoke

New York Strip / Sirloin Steak

Classic New York Strip Steak with Roasted Fingerlings, Sunchokes, and Horseradish Cream

Sunchokes (also known as Jerusalem artichokes) are the underappreciated stars of the root vegetable world. They have a wonderfully nutty umami flavor and - when roasted until crisp - the most deliciously creamy interior.

As such, they are the perfect ingredient to add a little variation to a classic steak and potato dinner. And the best part? This feast for four is ready in just half an hour!

Cinder Grill Steak Recipe NY Strip Sous Vide Cinder Grill Roast Potato Recipe

Cinder Grill Indoor Grill Steak Recipe Sous Vide Steak Sous Vide Strip Steak Cinder Grill NY Strip Sunchoke Recipe



  • 1&1/2 lbs New York strip steak (two thick steaks ~1inch thickness)
  • 1&1/2 lbs fingerling potatoes, halved lengthways
  • 1/2 lb sunchokes, halved lengthways
  • 2 tbsp fresh thyme leaves
  • 4 cloves garlic, peeled
  • Zest and juice of half a lemon
  • 3/4 cup sour cream
  • 2 tbsp prepared horseradish
  • 1 tsp fresh ground black pepper
  • 2 tbsp butter, melted
  • 3 tbsp canola oil
  • Salt


    1. Pre-heat your oven to 475°F and set your Cinder grill to your desired steak temperature (133°F is recommended for medium rare).

    2. Season the steaks with two tablespoons of salt, the black pepper, and the thyme leaves before placing them in your Cinder device.

    3. Pour the canola oil into a large roasting tray and set in the oven for three minutes to heat the oil. Once the oil is piping hot, add the potatoes and sunchokes, cut side down and sprinkle with two tablespoons of salt. Place the tray directly on the bottom of the oven for 15 minutes or until the cut sides of the potatoes are nicely browned. At this point, crush three of the cloves of garlic gently under the flat side of your knife until the break apart into a few rough pieces. Add the garlic to the roasting tray and mix. Return the tray to the middle shelf of the oven and cook for an additional 10 minutes, or until the potatoes are golden brown and fluffy inside.

    4. Meanwhile, finely grate the remaining garlic clove and stir into the sour cream, along with the horseradish, lemon zest and juice, and a good pinch of salt.

    5. Once the steaks have come up to temperature, remove them from the grill and set the device to sear mode. Brush both plates with butter and return the steaks to the hot grill, searing for 90 seconds.

    6. To serve, spoon the horseradish cream over one half of a large platter and layer slices of steak on top. Pile the potatoes and sunchokes on the other side of the plate and sprinkle with flaky salt to taste. Serve alongside a big bunch of watercress (or your favorite peppery green) dressed lightly with lemon and olive oil.

      Note: Your Cinder keeps food warm but don't leave the steak for more than two hours at its target temperature.

      Never Overcook Again

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