It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
New York Strips with Mesa Steak Sauce
- add review
- #18637
Strip steaks are pan-grilled and served with a unique sauce made from ketchup, horseradish, honey, maple syrup, ancho chile powder, and Dijon mustard.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
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 black pepper
Steak
4 New York strip steaks, about 10 ounces each
olive oil
salt and pepper
directions
Mesa Steak Sauce: Combine all ingredients in a medium bowl and season with salt and pepper to taste.
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.
added by
nutrition data
Nutritional data has not been calculated yet.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
see more on the grill - steak recipes
see more new york recipes
reviews & comments
July 25, 2013
A strip steak, cooked right, is usually excellent in my opinion. The sauce was sort of a cross between Heinz 57 and cocktail sauce. It probably would be a great condiment for an order of "steak and shrimp!"
July 24, 2013
If you've read my reviews with any regularity you know I love a good steak. And you would also know that I typically don't care for any sauces or toppings that take away from a nice cut of beef. I wanted to love the Mesa Sauce on this because of the unique blend of ingredients. The horseradish made it taste too much like cocktail sauce so I couldn't fully enjoy it. I would reduce that or even omit it because I just didn't feel it went well with the other flavors. In my opinion the sauce would be fantastic without it (or significantly less of it) and would yield 5 stars for the recipe.