This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
New York Strips with Mesa Steak Sauce
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- #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.
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nutrition data
Nutritional data has not been calculated yet.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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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.