Pepper-Crusted Steak with Mustard-Mint Sauce

Photo: Dasha Wright


Makes 4 servings (serving size: 6 ounces steak and 2 tablespoons sauce)

Recipe Time

Prep: 10 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 321
Fat 14 g
Satfat 4 g
Monofat 6 g
Polyfat 1 g
Protein 28 g
Carbohydrate 21 g
Fiber 1 g
Cholesterol 74 mg
Iron 4 mg
Sodium 772 mg
Calcium 29 mg


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


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.

Bobby Flay,


January 2011
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