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Recipe courtesy of Bobby Flay

Show: Hot off the Grill with Bobby Flay

Episode: Black Angus

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Yield:: 4 servings

Ingredients

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

Directions

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.

Pairs well with Cabernet Sauvignon

My Private Notes

Name: Black Angus New York Strips with Mesa Steak Sauce
Yield: 4 servings
Cuisine: american
Ingredients: 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; 4 New York strip steaks, about 10 ounces each; Olive oil; Salt and pepper; 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