Get your sharpest knives out and tuck your napkin in like a bib: this is steak like they serve it at the swankiest of steakhouses. The seared, herb-seasoned New York strip drizzled in a prickly, piquant horseradish sauce will grab everyone’s attention and engage all the senses as it arrives at the dinner table. And while it may not come with a bow-tied maître d’ to deliver it to you personally, you’ll still feel like royalty as you carve into that tender meat.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Heirloom Grape Tomatoes
New York Strip Steak
Wash and dry all produce. Preheat oven to 425 degrees. Halve potatoes lengthwise. Toss with 1 TBSP oil and ½ tsp Italian seasoning (we’ll use more later) in a medium bowl. Season with salt and pepper. Arrange cut-side down on a baking sheet. Roast in oven until browned and crisp, about 25 minutes.
Halve tomatoes. Cut lemon into wedges. Pat steak dry with a paper towel and set aside to bring to room temperature.
In a small bowl, stir together sour cream, mayonnaise, mustard, and a pinch of horseradish powder. Season with salt, pepper, and more horseradish (to taste).
Heat a drizzle of oil in a large pan over medium-high heat. Season steak all over with salt, pepper, and another ½ tsp Italian seasoning (you’ll have some left over). Add to pan and cook to desired doneness, 4-8 minutes per side. Remove from pan and set aside to rest.
In a large bowl, toss together mixed greens, tomatoes, a drizzle of oil, and a squeeze of lemon. Season with salt and pepper.
Slice steak against the grain. Divide between plates along with salad and potatoes. Drizzle sauce over steak. Serve with any remaining lemon on the side for squeezing over.