Grilled New York Strip Steak with Beer Mustard Sauce

This Grilled New York Strip Steak with Beer Mustard Sauce may seem a bit like a man meal, but I promise it will satisfy everyones tastebuds.  I marinated the Grilled New York Strip Steak in thyme and olive oil and grilled it while I made the beer mustard sauce separate.  BUT what you could do is sear the strip in a hot saute pan and once it’s cooked remove it and then make the mustard sauce right in that pan for a more enriched steak flavor.  That’s just me though.  Regardless don’t forget to rest the steak for 3 to 4 minutes on a cutting board or a plate before serving.  You should never cut into meat and see steam come off of it… EVER!  For the vegetables, I tossed the squash and zucchini in herbs de provence, salt and pepper and olive oil and then grilled them just till al dente.  I like really crunch squash, what can I say.

To finish off the dish I made some very simple mashed potatoes.  My simple mashed potatoes only consisted of cheese and butter, but just remember that no matter how you make them, 50% fat and 50% potatoes!  Enjoy making this Grilled New York Strip Steak with Beer Mustard Sauce!

grilled new york strip, beer mustard sauce, grilled squash, homemade mashed potatoes

 

Grilled New York Strip Steak with Beer Mustard Sauce
 
Try this delicious Grilled New York Strip Steak with Beer Mustard Sauce that is loaded with flavor!
Ingredients
For the Mashed Potatoes:
  • 2 peeled and quartered Idaho potatoes
  • 2 ounces of unsalted butter
  • ½ cup of shredded white cheddar cheese
  • Kosher salt and cracked pepper to taste
For the Vegetables:
  • 1 green zucchini cut into 2
  • 1 yellow squash cut into 2
  • 2 tablespoons of olive oil
  • 1 tablespoon of herbs de prvence
  • Kosher salt and fresh cracked pepper to taste
For the Strip Steak:
  • 12 to 14 ounce NY strip steak
  • 1 tablespoon of fresh thyme
  • 2 tablespoons of olive oil
  • Kosher salt and fresh cracked pepper to taste
For the Beer Mustard Sauce:
  • 1 small finely minced shallot
  • 1 teaspoon of olive oil
  • ½ cup pilsner beer
  • 1 tablespoon of dijon mustard
  • 1 tablespoon of grainy mustard
  • 1 tablespoon of prepared horseradish
  • 2 ounces of unsalted butter
Instructions
  1. Potatoes: Boil the potatoes until finished in salted boiling water. Should take 12 to 15 minutes. Once cooked, strain and using a hand mashed, mix in butter, cheese, salt and pepper. Set aside and keep warm.
  2. Vegetables: In a blow mix together vegetables, olive oil, herbs, salt and pepper and grill on high heat until vegetables are al dente (slightly crunchy) and have beautiful grill marks on them. Should take 4 to 6 minutes.
  3. Steak: Rub the steak with herbs, olive oil and salt and pepper. Grill on high heat ti caramelize. Should take 3 to 4 minutes on each side to achieve a medium-rare internal temperature.
  4. Sauce: Place a small pot on the grill on high heat along with the olive oil and shallots and caramelize. Deglaze with beer and reduce in half. Add in mustards and horseradish and remove from the burner. Stir in butter and set aside.
  5. To Plate: Lay down mashed potatoes and vegetables with the steak on top. Using a spoon pour the sauce on top of the steak.

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