Black Angus New York Strips with Mesa Steak Sauce

4 servings
  • Mesa Steak Sauce:
  • 1 cup ketchup
  • 2 tablespoons freshly grated horseradish
  • 1 tablespoon honey
  • 1 tablespoon maple syrup
  • 1 tablespoon ancho chile powder
  • 1 tablespoon Dijon mustard
  • Salt and freshly ground pepper
  • Black Angus Steak:
  • 4 New York strip steaks, about 10 ounces each
  • Olive oil
  • Salt and pepper
  • Tomato-Red Onion Salad:
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 3 tablespoons olive oil
  • Salt and pepper
  • 2 cups watercress
  • 2 tomatoes, sliced into 1/2-inch slices
  • 1 large red onion, sliced into 1/2-inch slices
  • 1/2 cup crumbled Maytag blue cheese
Mesa Steak Sauce:
  • Combine all ingredients in a medium bowl and season with salt and pepper to taste.

Black Angus Steak:
  • Preheat a grill pan over high heat until smoking. Brush the steaks with olive oil and season with salt and pepper, to taste. Grill for 4 to 5 minutes on one side until golden brown, turn over, reduce heat to medium and continue cooking for 5 to 6 minutes for medium-rare doneness.

Tomato-Red Onion Salad:
  • Whisk together the vinegar and mustard in a small bowl. Slowly whisk in the olive oil and season with salt and pepper to taste.

  • Toss the watercress in a few tablespoons of the dressing and arrange on a platter. Top with slices of the tomatoes and onions and drizzle with the remaining dressing. Sprinkle with the blue cheese.

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Pairs Well With
Cabernet Sauvignon

Rich, intense red wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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