Wednesday, February 24, 2010

Taste: NY Strip Steak with Red Pepper Sauce and Mustard Greens

Ever since I got my food processor, I've been wanting to make sauces. This may be the only reason why I bought the food processor to begin with. Actually, no it's not. Anyways, I recently saw Bobby Flay make a red pepper sauce on one of his shows, so, I thought why not pair a spicy, red pepper sauce with a good steak as an alternative to the typical steak sauce and horseradish blend. I've also been a big advocate these days of keeping things simple when it comes to meat, so rather than doing my typical garlic crusted steak with steak seasoning, I went with liberal amounts of salt and pepper. Lastly, instead of grilling the steaks, I went with a less healthier, but certainly tastier cooking method - the good old cast iron skillet with some butter.

NY Strip Steak with Red Pepper Sauce and Mustard Greens

Prep Time: 10 mins.
Cook Time: 20 mins.
Serves: 3

3, 1/2 lb. NY Strip Steak
1/2 lb. mustard greens
3 tbsp butter
1 tbsp garlic, minced
2 tbsp shallot, minced
2 tbsp olive oil
salt and pepper

Bring the steaks to room temperature. Brush the steaks with the olive oil and season generously with salt and fresh cracked pepper. Heat the cast iron skillet over medium-high heat. Once hot, place the steaks on the cast iron skillet. You definitely want to hear that roaring sizzle the second you place the steaks on the skillet. Cook for 4-5 minutes until blackened and then turn over and cook for another 4-5 minutes.

For the mustard greens, wash thoroughly and trim the ends. Heat a skillet and add 2 tbsp of olive oil. Once hot, add the shallots and garlic and cook for 1 minute. Add the mustard greens and saute until cooked down. Season with salt and pepper.

For the last minute before the steaks are done, add the butter. While cooking, baste the steaks with the melted butter. When the steaks are done, let rest for 5 minutes.

Roasted Red Pepper Sauce

3 red peppers
1/2 white onion, diced
1 jalapeno
2 tbsp honey
salt and pepper
olive oil

Roast the red peppers and jalapeno until the outside is charred. Place in a plastic bag, seal and let sit for 5-10 minutes. Once cooled, peel the outside of the red peppers, cut in half and remove the seeds. Place the roasted red peppers, jalapeno, diced onion into the food processor and blend. While blending, add the honey, and olive oil to emulsify. Season with salt and pepper to taste.

Spoon the sauce onto the plate and place the steaks on top. Enjoy with a glass of red wine or Guinness!


  1. I make a similar steak sauce that's served w/ all our steaks served at home. Recipe originated from S. America, and very similar ingredients as well.

    Substitute the onions w/ scallions, and the red peppers/jalapeños w/ 고추가루 (Korean paprika).

    In a stone pot, sautee the scallions in vegetable oil (1:1 ratio) till soft and broken up (sometimes I'll add green peas for more texture in the sauce). Add 고추가루 till the blending comes somewhat thick. Add water (I generally do 1:1 for oil to water), stir, and season to taste w/ salt & pepper but I generally use beef seasoning or sogogi dashida for more flavor in the sauce. Let it come to a boil, and you're good to go. Sauce will be semi-thick at this point and will look pretty similar to your sauce.

    Stir before serving as generally the oil will stay on top and all other ingredients will sit on the bottom.

    Very simple and tastes awesome! It's either this or horseradish for me on my steaks

  2. That sauce of yours sounds phenomenal...I'm definitely trying that the next time I have a steak. Thanks for the recipe!