New York Strip Steak With Horseradish-Mint 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 teaspoon ancho chili powder or red pepper flakes
• 1 teaspoon kosher salt
• 2 New York strip steaks, 10 ounces each
• 2 tablespoons canola oil

1. 1.
2. To make the glaze, whisk together mustard, honey, horseradish and mint in a small bowl. Season with salt and pepper, and set aside.
3. 2.
4. Heat oven to 425 degrees. In a small bowl, combine black pepper, red pepper flakes and salt. Rub one side of each steak with the mixture.
5. 3.
6. Place a medium ovenproof saute 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. Remove steaks from oven, and brush again with glaze. Allow to rest for 5 minutes before serving.

mustard, honey, horseradish, mint, kosher salt, ground black pepper, ancho chili powder, kosher salt, new, canola oil

Taken from www.epicurious.com/recipes/member/views/new-york-strip-steak-with-horseradish-mint-glaze-50189863 (may not work)