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Bobby Flay’s
New York Strip Steak
with Horseradish-Mint Glaze
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Serves: 2
Total preparation time: About 20 minutes |
INGREDIENTS
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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 |
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DIRECTIONS
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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..
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©Lobel's
of New York, 1096 Madison Avenue, New York, NY 10028
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Best
known as host of Food Network's Hot Off the Grill with Bobby Flay
and FoodNation and cookbook author, Bobby’s career is further
distinguished with prestigious awards from the James Beard Foundation
and The French Culinary Institute, his alma mater. Bobby’s
first book, Bobby Flay's Bold American Food (Warner Books, 1994),
won the 1995 International Association of Culinary Professionals
award for design. Since then he has authored three more cookbooks,
including his most recent, Bobby Flay Cooks American (Hyperion,
2001).
At age 17,
Bobby began his career at New York's Joe Allen restaurant and
later received his introduction to indigenous southwestern American
foods from restaurateur Jonathan Waxman. Over the next few years,
Bobby went on to develop his new culinary passion at New York's
Miracle Grill.
By the time Bobby opened his own Mesa
Grill in 1991, his reputation as a major New York chef was
sealed. Mesa Grill earned Gael Greene’s choice for best
restaurant just a year after opening and garnered a two-star review
from the New York Times. Two years later, he began his exploration
of Spanish cuisine with the opening of his second New
York restaurant, Bolo. |
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