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.