STRIPLOINS WITH MESA STEAK SAUCE
FOR THE STEAK SAUCE:
1 cup ketchup
2 tbsp freshly grated horseradish
1 tbsp honey
1 tbsp maple syrup
1 tbsp Dijon mustard
1 tbsp ancho chili powder
Salt ad freshly ground pepper to taste
FOR THE STEAKS:
4 striploin steaks (each about 1-1/2 inches thick)
Salt + pepper to taste
Olive oil to taste
TO MAKE THE SAUCE:
Whisk together ketchup, horseradish, honey, maple syrup, dijon and ancho in small bowl. Season to taste with salt and pepper. Set aside.
TO PREPARE THE STEAKS:
Set steaks on plate and let stand 30 to 60 minutes.
Generously season with salt and pepper. Brush with oil. Cook in preheated barbecue on high, with lid down, about 5 minutes per side for medium-rare. Let stand 5 minutes before serving.
Serve steaks sliced or whole. Pass sauce separately.
Makes 4 servings
Source: Bobby Flay
FOR THE STEAK SAUCE:
1 cup ketchup
2 tbsp freshly grated horseradish
1 tbsp honey
1 tbsp maple syrup
1 tbsp Dijon mustard
1 tbsp ancho chili powder
Salt ad freshly ground pepper to taste
FOR THE STEAKS:
4 striploin steaks (each about 1-1/2 inches thick)
Salt + pepper to taste
Olive oil to taste
TO MAKE THE SAUCE:
Whisk together ketchup, horseradish, honey, maple syrup, dijon and ancho in small bowl. Season to taste with salt and pepper. Set aside.
TO PREPARE THE STEAKS:
Set steaks on plate and let stand 30 to 60 minutes.
Generously season with salt and pepper. Brush with oil. Cook in preheated barbecue on high, with lid down, about 5 minutes per side for medium-rare. Let stand 5 minutes before serving.
Serve steaks sliced or whole. Pass sauce separately.
Makes 4 servings
Source: Bobby Flay
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