Pepper-Crusted Steak with Mustard-Mint Sauce |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Ingredients:
1/4 cup plus 2 tablespoons dijon mustard |
3 tablespoons honey |
2 heaping tablespoons prepared horseradish, drained |
6 mint leaves, finely chopped (1 tablespoon) |
1/2 teaspoon kosher salt, divided |
2 1/4 tablespoons freshly ground black pepper, divided |
2 (12-ounce) new york strip steaks, trimmed and cut in half |
1 tablespoon canola oil |
Directions:
1. Combine mustard, honey, horseradish, mint, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl; whisk well. Let mustard mixture sit at room temperature to allow flavors to meld (about 15 minutes).
2. Combine remaining salt and pepper in a shallow dish; press both sides of steaks into mixture. Heat oil in a nonstick pan over high heat until oil begins to shimmer. Place steak in pan; cook until a crust has formed (about 4-5 minutes). Turn steaks over; continue cooking until desired degree of doneness (about 3 minutes for rare, 4 minutes for medium-rare, and 5 minutes for medium). Remove steaks from pan; let rest 5 minutes before serving. Serve steaks with mustard sauce.
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