food
New York Steak with Horseradish Mustard Sauce*
When you're craving red meat but don't want to spend a lot of time cooking, make a New York strip: it cooks quickly, goes with almost anything, and has that classic steak flavour and texture.
Ingredients (Serves 4)
| 2 | 14-oz New York strip steaks, cut 1-1/2 inches thick, at room temperature |
| 1/4 | cup Worcestershire sauce |
| 2 | tbsp balsamic vinegar |
| 2 | tbsp olive oil |
| 2 | tbsp chopped fresh rosemary |
Horseradish Mustard Sauce
| 2 | tbsp prepared horseradish |
| 1 | tbsp Dijon mustard |
| 1/4 | cup buttermilk |
| 1 | tbsp sour cream |
| 1 | tsp freshly ground pepper, plus more to taste |
| 1/2 | tsp sea salt, plus more to taste |
| 1 | tsp chopped fresh rosemary |
- Heat charcoal or gas grill.
- Place steak in a glass baking dish, drizzle with Worcestershire sauce, balsamic vinegar and olive oil, and turn to coat both sides. Season with rosemary and pepper and press onto meat. Cover and marinate in fridge for 15 minutes and up to 12 hours. Bring steaks close to room temperature before cooking and sprinkle with salt.
- Place steaks on grill for 5 to 6 minutes per side, turning once, for rare. Let steaks rest on a cutting board for about 5 minutes, loosely covered with foil, before slicing.
- Meanwhile, combine all sauce ingredients in a small bowl and stir to mix. Add more salt and pepper to taste.
- Cut steaks into 1/2-inch slices and fan them out on a platter. Garnish with rosemary and salt and pepper to taste. Serve immediately.
Excerpted from Fresh Every Day by Sara Foster with Carolynn Carreno; Photographs by Quentin Bacon. Copyright © 2005 by Sara Foster with Carolynn Carreno; Photographs by Quentin Bacon. Excerpted by permission of Clarkson Potter, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
*Find this and other great recipes in…
Fresh Every Day
By Sara Foster
In Fresh Every Day, Sara Foster continues the tradition of soulful, seasonally inspired cooking, with more than two hundred of the New Southern recipes made famous at her eponymous markets. A cookbook for all seasons bursting with recipes easy enough for any day of the week, Fresh Every Day brings new meaning to comfort food.
*This recipe has been adapted from its original.
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