Ingredients
- Mesa Steak Sauce:
- 1 cup ketchup
- two tablespoons freshly grated horseradish
- 1 tablespoon honey
- 1 tablespoon walnut syrup
- 1 tablespoon ancho chile powder
- 1 tablespoon Dijon mustard
- Salt and freshly ground pepper
- Black Angus Steak:
- 4 New You are able to strip steaks, about 10 ounces each
- Essential olive oil
- Pepper and salt
- Tomato-Red Onion Salad:
- 3 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 3 tablespoons essential olive oil
- Pepper and salt
- 2 cups watercress
- 2 tomato plants, sliced into 1/2-inch slices
- 1 large red onion, sliced into 1/2-inch slices
- 1/2 cup crumbled Maytag blue cheese
Directions
Mesa Steak Sauce:
Combine all ingredients inside a medium bowl and season with pepper and salt to taste.
Black Angus Steak:
Preheat a grill pan over high temperature until smoking. Brush the steaks with essential olive oil and season with pepper and salt, to taste. Grill for four to five minutes somewhere until golden brown, start, reduce heat to medium and continue cooking for five to six minutes for medium-rare doneness.
Tomato-Red Onion Salad:
Whisk together the vinegar and mustard in a tiny bowl. Gradually whisk within the essential olive oil and season with pepper and salt to taste.
Chuck the ball watercress inside a couple of tablespoons the dressing and arrange on the platter. Top with slices from the tomato plants and onions and drizzle using the remaining dressing. Sprinkle using the blue cheese .
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