Recipe courtesy of Jordan Andino

Dijon and Lemon Marinated New York Strip Steak with Mesclun Mix Salad

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 1 to 2 servings
Elevate your steak with a simple marinade that can be used for a salad dressing too! This recipe for New York strip is approachable and foolproof for those who are intimidated by cooking steak.



  1. Preheat the oven to 400 degrees F.
  2. Combine the Dijon, juice of 1 lemon, thyme, garlic powder, 1/2 teaspoon pepper and 2 tablespoons of the vegetable oil in a small bowl; whisk until combined and homogenous.
  3. Remove 2 tablespoons of the marinade and rub all over the steak for 1 minute. Let sit for 10 minutes at room temperature.
  4. Meanwhile, whisk the juice of the remaining 1/2 lemon and the honey into the remaining marinade until the honey is blended. Season with salt. While whisking slowly, add the olive oil. Whisk constantly for 2 minutes; set aside to dress the salad later. 
  5. Heat a large ovenproof saute pan over high heat for 2 minutes 30 seconds. Season the steak all over with 1 teaspoon salt. 
  6. Add the remaining 2 tablespoons vegetable oil to the hot pan, then add the steak. Cook until crusty and browned, about 1 minute on each of the 4 long sides of the steak.
  7. Place in the oven for 3 minutes. Remove the steak from the pan and let rest for 2 minutes before serving.
  8. Meanwhile, toss the mixed greens with the dressing. Slice the steak and serve alongside the salad.