Black Angus New York Strips with Mesa Steak Sauce

• 1 cup ketchup
• 2 tablespoons freshly grated horseradish
• 1 tablespoon honey
• 1 tablespoon maple syrup
• 1 tablespoon ancho chile powder
• 1 tablespoon Dijon mustard
• Salt and freshly ground pepper
• 4 New York strip steaks, about 10 ounces each
• Olive oil
• Salt and pepper
• 3 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 3 tablespoons olive oil
• Salt and pepper
• 2 cups watercress
• 2 tomatoes, sliced into 1/2-inch slices
• 1 large red onion, sliced into 1/2-inch slices
• 1/2 cup crumbled Maytag blue cheese

1. Combine all ingredients in a medium bowl and season with salt and pepper to taste.
2. Preheat a grill pan over high heat until smoking.
3. Brush the steaks with olive oil and season with salt and pepper, to taste.
4. Grill for 4 to 5 minutes on one side until golden brown, turn over, reduce heat to medium and continue cooking for 5 to 6 minutes for medium-rare doneness.
5. Whisk together the vinegar and mustard in a small bowl.
6. Slowly whisk in the olive oil and season with salt and pepper to taste.
7. Toss the watercress in a few tablespoons of the dressing and arrange on a platter.
8. Top with slices of the tomatoes and onions and drizzle with the remaining dressing.
9. Sprinkle with the blue cheese.

ketchup, freshly grated horseradish, honey, maple syrup, chile powder, mustard, salt, new, olive oil, salt, balsamic vinegar, mustard, olive oil, salt, watercress, tomatoes, red onion, crumbled maytag blue cheese

Taken from www.foodnetwork.com/recipes/bobby-flay/black-angus-new-york-strips-with-mesa-steak-sauce-recipe.html (may not work)