Grilling out for Father’s Day? This recipes, from Weber Grills, uses one of the more flavorful cuts of beef steaks, the New York strip. Pepper and horseradish are strong flavors — just what dad loves — and so do we.
Grill some vegetables to go with this steak, make a potato salad and this meal is ready to go.
Black Pepper NY Strips with Horseradish Sauce
¾ cup sour cream
3 tablespoons prepared horseradish (press liquid out of prepared horseradish with a spoon and a sieve, or squeeze most of the liquid out in a paper towel. This keeps the sauce from becoming runny.)
2 tablespoons finely chopped fresh Italian parsley
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
NY Strip Steaks:
4 New York strip steaks, 10 to 12 ounces each and about 1 inch thick, trimmed of excess fat
2 tablespoons extra-virgin olive oil
2 tablespoons Dijon mustard
¾ teaspoon kosher salt
¾ teaspoon freshly ground black pepper
For the Horseradish Sauce: In a medium bowl mix the sauce ingredients. Cover and set aside in the refrigerator while you are grilling the steaks.
For the Steaks: Prepare the grill for direct cooking over high heat (450 to 550 degrees).
Lightly brush the steaks on both sides with the oil, and then smear the mustard on both sides. Season them evenly with the salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
Brush the cooking grate clean. To make crosshatch marks, lay the steaks on the cooking grate over direct high heat as if they were the small hands of a clock pointing to 10 o’clock. Close the lid. After two minutes, lift the steaks with tongs and rotate them so they point to 2 o’clock. Close the lid and let them sear for another minute or two. Flip each steak and continue to cook for an additional 2 to 4 minutes for medium-rare doneness. Remove from the grill and let rest for 3 to 5 minutes. Serve the steaks warm with the sauce on the side.
From Weber grills