Best Black Angus New York Strips With Mesa Steak Sauce Recipes

Spice-Crusted New York Strip Steaks With Mesa Grill Steak Sauce image

Provided by CarolAT

Categories Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons dried ancho chile powder
1 tablespoon paprika
1 tablespoon ground coriander
1 tablespoon dry mustard
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/2 teaspoons arbol chiles
1 tablespoon kosher salt (plus extra to season)
1 tablespoon black pepper, freshly ground (plus extra to season)
4 (12 ounce) New York strip steaks
2 tablespoons canola oil
mesa grill steak sauce (Mesa Grill Steak Sauce)

Steps:

To make the spice rub, combine the ancho powder, paprika, coriander, dry mustard, oregano, cumin, chile de arbol, 1 tablespoon salt, and 1 tablespoon pepper in a small bowl.
Preheat a grill to medium-high or preheat a grill pan over medium-high heat. Brush both sides of the steaks with the oil and season with salt and pepper. Rub one side of each steak with about 2 tablespoons of the spice mixture.
Grill the steaks, rub side down, until lightly charred and a crust has formed, 3 to 4 minutes. Flip over the steaks and continue grilling for 5 to 6 minutes more for medium-rare; the steaks will be bright pink in the middle.
Spoon some of the Mesa Grill steak sauce into the center of each of 4 plates and top with the steaks. Or serve the sauce on the side for dipping.

Cocoa-Rubbed New York Strip Steak for Two image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 1h10m

Yield 2 servings

Number Of Ingredients 10

8 baby red beets, peeled and cut in half through the root
3 tablespoons olive oil
1 tablespoon balsamic vinegar
2 teaspoons fresh thyme leaves
Kosher salt and freshly ground black pepper
1 tablespoon cocoa powder
1 teaspoon ancho chile powder
1 teaspoon Hungarian paprika
One 20-ounce New York strip steak, at room temperature
3 tablespoons canola oil

Steps:

Preheat the oven to 400 degrees F.
Toss the beets in a bowl with the olive oil, vinegar and thyme; season with salt and pepper. Lay the beets cut-side down on a baking sheet. Roast until the beets are slightly tender and a little crispy on the edges, 35 to 40 minutes.
Meanwhile, combine the cocoa powder, chile powder and paprika in a small bowl. Season the steak with salt and pepper, then rub with the cocoa mixture.
Heat a heavy-bottomed ovenproof saute pan or cast-iron skillet over medium-high heat. Add the canola oil and heat until it begins to smoke. Add the steak and sear on one side until heavily caramelized, 6 to 7 minutes. Flip the steak, transfer the pan to the oven and roast until the internal temperature reaches 125 degrees F for medium rare, about 10 minutes. Allow the steak to rest for 15 minutes before slicing. Serve with the roasted beets.