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Ingredients
- 1 c. ketchup
- 2 Tbsp. freshly-grated horseradish
- 1 Tbsp. honey
- 1 Tbsp. maple syrup
- 1 Tbsp. ancho chile pwdr
- 1 Tbsp. Dijon mustard
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 4 x New York steak strips - (abt 10 ounce ea)
- Â Â Extra virgin olive oil as needed
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 3 Tbsp. balsamic vinegar
- 1 tsp Dijon mustard
- 3 Tbsp. extra virgin olive oil
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 c. watercress
- 2 x tomatoes cut 1/2" slices
- 1 lrg red onion cut 1/2" slices
- 1/2 c. crumbled Maytag blue cheese
Directions
- Mesa Steak Sauce: Combine all ingredients in a medium bowl and season with salt and pepper to taste.
- Black Angus Steak: Preheat a grill pan over high heat till smoking. Brush the steaks with extra virgin olive oil and season with salt and pepper, to taste. Grill for 4 to 5 min on one side till golden, turn over, reduce heat to medium and continue cooking for 5 to 6 min for medium-rare doneness.
- Tomato-Red Onion Salad: Whisk together the vinegar and mustard in a small bowl. Slowly whisk in the extra virgin olive oil and season with salt and pepper to taste.
- Toss the watercress in a few Tbsp. of the dressing and arrange on a platter. Top with slices of the tomatoes and onions and drizzle with the remaining dressing. Sprinkle with the blue cheese.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 211g | |
| Recipe makes 4 servings | |
| Calories 214 | |
| Calories from Fat 94 | 44% |
| Total Fat 10.7g | 13% |
| Saturated Fat 1.46g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 741mg | 31% |
| Potassium 511mg | 15% |
| Total Carbs 30.27g | 8% |
| Dietary Fiber 1.5g | 5% |
| Sugars 26.15g | 17% |
| Protein 2.54g | 4% |
