Black Angus New York Strips with Mesa Steak Sauce

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  • Yield: 4 servings
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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


  1. Combine all ingredients in a medium bowl and season with salt and pepper to taste.

Black Angus Steak:

  1. 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:

  1. 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.