Pepper-Crusted Steak with Mustard-Mint Sauce

Yield: Makes 4 servings (serving size: 6 ounces steak and 2 tablespoons sauce)
Recipe from Health

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Nutritional Information

Amount per serving
  • Calories: 321
  • Fat: 14g
  • Saturated fat: 4g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 1g
  • Protein: 28g
  • Carbohydrate: 21g
  • Fiber: 1g
  • Cholesterol: 74mg
  • Iron: 4mg
  • Sodium: 772mg
  • Calcium: 29mg


  • 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. 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. 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.
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