Steak Recipe
Bobby Flay’s New York Strip Steak with Horseradish-Mint GlazeINGREDIENTS
For the glaze:
3 tablespoons Dijon mustard
2 tablespoons honey
1 tablespoon prepared horseradish, drained
3 mint leaves, finely chopped
Kosher salt and freshly ground black pepper
For the steaks:
2 tablespoons coarsely ground black pepper
1/2 teaspoons ancho chili powder or red pepper flakes
1 teaspoon Kosher salt
2 (10 oz.) Boneless Strip Steaks
2 tablespoons canola oil
DIRECTIONS
1. To make the glaze, whisk together mustard, honey, horseradish and mint in a small bowl. Season with salt and pepper, and set aside.
2. Heat oven to 425° F. In a small bowl, combine black pepper, red pepper flakes and salt. Rub one side of each steak with the mixture.
3. Place a medium ovenproof sauté pan over high heat, and heat oil until smoking. Place steaks in pan, rub side down, and sear for 35 to 40 seconds. Turn steaks over, salt, and place pan in oven until steaks are medium rare, 8 to 10 minutes, brushing with glaze during last 2 minutes.
4. Remove steaks from oven, and brush again with glaze. Allow to rest for 5 minutes before serving.
Serves: 2
Total preparation time: About 20 minutes
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