Dijon And Lemon Marinated New York Strip Steak With Mesclun Mix Salad Recipes

DIJON AND LEMON MARINATED NEW YORK STRIP STEAK WITH MESCLUN MIX SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Combine the Dijon, juice of 1 lemon, thyme, garlic powder, 1/2 teaspoon pepper and 2 tablespoons of the vegetable oil in a small bowl; whisk until combined and homogenous.
• Remove 2 tablespoons of the marinade and rub all over the steak for 1 minute. Let sit for 10 minutes at room temperature.
• Meanwhile, whisk the juice of the remaining 1/2 lemon and the honey into the remaining marinade until the honey is blended. Season with salt. While whisking slowly, add the olive oil. Whisk constantly for 2 minutes; set aside to dress the salad later.
• Heat a large ovenproof saute pan over high heat for 2 minutes 30 seconds. Season the steak all over with 1 teaspoon salt.
• Add the remaining 2 tablespoons vegetable oil to the hot pan, then add the steak. Cook until crusty and browned, about 1 minute on each of the 4 long sides of the steak.
• Place in the oven for 3 minutes. Remove the steak from the pan and let rest for 2 minutes before serving.
• Meanwhile, toss the mixed greens with the dressing. Slice the steak and serve alongside the salad.

NEW YORK STEAKS WITH RED WINE MARINADE

Steps:

• Arrange the steaks in a shallow glass or ceramic dish.
• In a medium bowl, whisk together the red wine, olive oil, garlic, bay leaves, and salt and pepper to taste.
• Pour the mixture over the steaks and turn the steaks over to coat them with the marinade.
• Cover and refrigerate for at lease 1 hour or up to 4 hours To grill the steaks; Preheat the grill to medium hot or preheat the broiler.
• Pour off the marinade from the meat and discard.
• Pat the steaks dry with paper towles.
• Lightly brush the steaks on both sides with some olive oil.
• Place them directly over the hot coals and grill for 18-22 minutes for medium-rare, (20-24 for medium) or until done to your taste.
• Turn them once and brush with additional olive oil.
• *Ifyou are broiling, place the steaks on the rack of a broiler pan and broil 4 inches from the heat source for 8-10 minutes for medium rare, 12-14 to medium, etc.
• Season with salt and pepper and serve immediately on a warm platter.

BOBBY FLAY'S NEW YORK STRIP STEAK WITH HORSERADISH-MINT GLAZE

Steps:

• To make the glaze, whisk together mustard, honey, horseradish and mint in a small bowl. Season with salt and pepper, and set aside.
• Heat oven to 425 degrees. In a small bowl, combine black pepper, red pepper flakes and salt. Rub one side of each steak with the mixture.
• 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. Salt the non-rub side while the steaks are searing. Turn steaks over, and place pan in oven until steaks are medium rare, 8 to 10 minutes, brushing with glaze during last 2 minutes. Remove steaks from oven, and brush again with glaze. Allow to rest for 5 minutes before serving.

MARINATED GRILLED NEW YORK STRIP STEAKS

Steps:

• Mix all marinade ingredients together in a shallow glass baking dish.
• Pierce steaks on all sides with a fork and place in marinade.
• Cover and refrigerate for at least 2 hours.
• Grill over high heat and cook to desired doneness.

LEMON DIJON PAN STEAK

Steps:

• Cut beef into 4 serving pieces. Spray 12-inch skillet with cooking spray; heat over medium heat. Sprinkle both sides of beef with pepper. Cook beef in skillet 9 to 11 minutes for medium doneness (160°F), turning once. Remove beef from skillet; keep warm.
• In small bowl, mix remaining ingredients except chives until smooth; add to skillet. Heat to boiling. Boil 1 minute, stirring constantly. Stir in chives. Serve over beef.

DIJON LEMON STEAK RUB

Steps:

• Mix together all of the ingredients.
• Brush the mustard mixture on both sides of the steak.
• Leave sit 5 minutes.
• Grill or broil steaks as desired.

LOW-CARB STEAK SALAD WITH DIJON VINAIGRETTE RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
• Spread the sliced onion on half of the baking sheet and arrange tomatoes on the other half. Drizzle each side with 1 tablespoon olive oil and season with salt and pepper. Toss to coat.
• Roast in the oven for 10-15 minutes, or until the onion is caramelized and the tomatoes are browned in spots and just beginning to burst. Remove from oven and let cool.
• In a small bowl, whisk together the shallot, Dijon mustard, Worcestershire sauce, honey, extra-virgin olive oil, red wine vinegar, salt, and pepper. Refrigerate until ready to use.
• Liberally season the steak all over with salt and pepper.
• Heat a cast-iron skillet over medium-high heat. Add the remaining tablespoon of olive oil to the hot skillet. When the oil is smoking, add the steak to the pan. Sear for 5 minutes, or until a deep golden brown crust forms. Flip the steak and cook another 5 minutes on the other side. Sear the sides of the steak until golden brown, another 3-4 minutes total.
• Transfer the pan with the steak to the preheated oven for about 5 minutes, or until an instant-read thermometer inserted into the center of the steak reads 125-130˚F (51-54˚C) for medium-rare. Remove the steak from the oven and let rest for 10 minutes before slicing.
• Add the lettuce to a large bowl. Add the roasted tomatoes, roasted onion, walnuts, Gorgonzola, and sliced steak. Toss well. Divide the salad between serving bowl and drizzle over the dressing.
• Enjoy!

BOURBON STREET NEW YORK STRIP STEAK

Steps:

• Gently tenderize steaks with a meat mallet. With a sharp knife, lightly score the meat on one side diagonally. Place steaks in a casserole dish, scored side up, and pour bourbon over them. Rub the brown sugar evenly over each steak. Marinate in refrigerator for 1 to 3 hours.
• Preheat grill to high heat, and lightly oil grate.
• Place the steaks on the hot grill, with the sugar side down. Let cook until sugar has caramelized, 3 to 5 minutes, then flip steaks, and finish cooking to desired doneness.