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Black Angus New York Steak With Mesa Sauce - Steak With Mesa Sauce and Salad
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Recipe Information
Terri McKibbon


  • 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
  • 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.
As an alternative serve shoestring french fries on the side instead of salad.

Restaurant source.

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