Bobby Flay's New York Strip Steak with Horseradish-Mint Glaze

Serves: 2
Total preparation time: About 20 minutes

INGREDIENTS

For the 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 teaspoons ancho chili powder or red pepper flakes
1 teaspoon Kosher salt
2 (10 oz.) Boneless Strip Steaks
2 tablespoons canola oil

DIRECTIONS

1. To make the glaze, whisk together mustard, honey, horseradish and mint in a small bowl. Season with salt and pepper, and set aside.

2. Heat oven to 425° F. In a small bowl, combine black pepper, red pepper flakes and salt. Rub one side of each steak with the mixture.

3. Place a medium ovenproof sauté 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.

4. Remove steaks from oven, and brush again with glaze. Allow to rest for 5 minutes before serving..

Bobby Flay

Best known as host of Food Network's Hot Off the Grill with Bobby Flay and FoodNation and cookbook author, Bobby's career is further distinguished with prestigious awards from the James Beard Foundation and The French Culinary Institute, his alma mater. Bobby's first book, Bobby Flay's Bold American Food (Warner Books, 1994), won the 1995 International Association of Culinary Professionals award for design. Since then he has authored three more cookbooks, including his most recent, Bobby Flay Cooks American (Hyperion, 2001).

At age 17, Bobby began his career at New York's Joe Allen restaurant and later received his introduction to indigenous southwestern American foods from restaurateur Jonathan Waxman. Over the next few years, Bobby went on to develop his new culinary passion at New York's Miracle Grill.

By the time Bobby opened his own Mesa Grill in 1991, his reputation as a major New York chef was sealed. Mesa Grill earned Gael Greene's choice for best restaurant just a year after opening and garnered a two-star review from the New York Times. Two years later, he began his exploration of Spanish cuisine with the opening of his second New York restaurant, Bolo.