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Recipe Information |
- Source:
- Terri McKibbon
Serves/Makes:4
- Ingredients
- For coating steak:
- 4 New York strip steaks (10 oz (280 grm). each)
- olive oil
- salt and pepper
- Mesa Steak Sauce:
- 1 cup (225 ml) ketchup
- 2 tbsp (30 ml) freshly grated horseradish
- 1 tbsp (15 ml) honey
- 1 tbsp (15 ml) maple syrup
- 1 tbsp (15 ml) ancho chile powder
- 1 tbsp (15 ml) dijon mustard
- salt and pepper to taste
- Salad:
- 3 tbsp (45 ml) balsamic vinegar
- 1 tsp (5 ml) dijon mustard
- 3 tbsp (45 ml) olive oil
- salt and pepper to taste
- 2 cups (475 ml) watercress
- 2 tomatoes, sliced into 1/2 inch
- 1/2 cup (125 ml) crumbled maytag blue cheese
- Preparation
- Sauce:
- Combine all ingredients for sauce in medium size bowl.
- Whisk and season with salt and pepper.
- Salad:
- Whisk together vinegar and mustard in small bowl.
- Slowly whisk oil and season.
- Serve sauce over medium rare steaks.
- Toss dressing over salad just before serving and serve on the side.
- Steak:
- Preheat griil pan over heat until smoking.
- Brush steaks with oil and salt and pepper.
- Grill 4-5 minutes each side, reduce heat once first side is brown.
- Comments
- As an alternative serve shoestring french fries on the side instead of salad.
Restaurant source.
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