Black Angus New York Strips With Mesa Steak Sauce Recipes

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BOBBY'S WORLD FAMOUS STEAK RUB FROM MESA, BAR AMERICAIN AND BF STEAK



Bobby's World Famous Steak Rub from Mesa, Bar Americain and Bf Steak image

Provided by Bobby Flay

Categories     condiment

Time 15m

Yield about 2 cup

Number Of Ingredients 9

1 cup ancho chili powder
1/3 cup Spanish paprika
3 tablespoons ground dried oregano
3 tablespoons ground coriander
3 tablespoons dry mustard
1 tablespoon ground cumin
1 tablespoon kosher salt
1 tablespoon ground black pepper
2 teaspoons chile de arbol, optional

Steps:

  • Whisk together all ingredients. Store rub in a container with a tight fitting lid in a cool, dark, place.

BLACK ANGUS TERIYAKI GLAZE AND DIPPING SAUCE



Black Angus Teriyaki Glaze and Dipping Sauce image

This recipe comes from a copycat recipe site. I havn't made it yet so I don't know if it good or not. Wanted to add to my cookbooks for safe keeping. Update: Made, and it is so good, just like the restaurant sauce. I made a double batch and keep in the fridge so anytime I want to just pull out a steak or chicken breast I have it ready to go. Next time I make this I won't add the sesame seeds to the sauce but just sprinkle on individual steaks. Since I made a double batch and only used as needed, the seeds got soggy, but it "did" keep very well in the fridge.

Provided by Anne1673

Categories     Sauces

Time 20m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 10

1 1/2 cups soy sauce
1/8-1/4 cup toasted sesame seeds
1/2 tablespoon hot sauce (Tabasco, to taste)
2 tablespoons garlic, minced
1 tablespoon ginger, minced
3/4 teaspoon black pepper
1/4 cup toasted sesame oil
1 3/4 cups white sugar
1/4 cup brown sugar (plus 1/2 tablespoon brown sugar)
3 tablespoons cornstarch (mixed with 1/2 cup plus 2 tablespoons water)

Steps:

  • Heat first 8 ingredients (soy through white sugar) until sugar dissolves. Add brown sugar, cornstarch and water mixture. Simmer until thickened. Simmering time will be 10 to 15 minutes depending on thickness of sauce desired.
  • * I found the sesame seed got a little soggy so I just will toast them and sprinkle on finished product instead of incorporating them in the sauce. If you are using all the sauce immediately go ahead and follow original directions. I made a double batch since I wanted to keep this on hand in the fridge.

Nutrition Facts : Calories 651.8, Fat 17.3, SaturatedFat 2.5, Sodium 6086.7, Carbohydrate 117, Fiber 2.3, Sugar 102.6, Protein 13.1

SPICE-CRUSTED NEW YORK STRIP STEAKS WITH MESA GRILL STEAK SAUCE



Spice-Crusted New York Strip Steaks With Mesa Grill Steak Sauce image

This is a fantastic recipe from Bobby Flay's Mesa Grill cookbook. The steaks are packed full of spicy, rich flavors that will have you asking for more. You can make the recipe #301226 ahead of time to enjoy with your steaks. Enjoy.

Provided by CarolAT

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons dried ancho chile powder
1 tablespoon paprika
1 tablespoon ground coriander
1 tablespoon dry mustard
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/2 teaspoons arbol chiles
1 tablespoon kosher salt (plus extra to season)
1 tablespoon black pepper, freshly ground (plus extra to season)
4 (12 ounce) New York strip steaks
2 tablespoons canola oil
mesa grill steak sauce (Mesa Grill Steak Sauce)

Steps:

  • To make the spice rub, combine the ancho powder, paprika, coriander, dry mustard, oregano, cumin, chile de arbol, 1 tablespoon salt, and 1 tablespoon pepper in a small bowl.
  • Preheat a grill to medium-high or preheat a grill pan over medium-high heat. Brush both sides of the steaks with the oil and season with salt and pepper. Rub one side of each steak with about 2 tablespoons of the spice mixture.
  • Grill the steaks, rub side down, until lightly charred and a crust has formed, 3 to 4 minutes. Flip over the steaks and continue grilling for 5 to 6 minutes more for medium-rare; the steaks will be bright pink in the middle.
  • Spoon some of the Mesa Grill steak sauce into the center of each of 4 plates and top with the steaks. Or serve the sauce on the side for dipping.

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