Mesa Grill Steak Sauce Recipes

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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.

MESA GRILL STEAK SAUCE



Mesa Grill Steak Sauce image

This is a wonderful steak sauce from Bobby Flay's Mesa Grill cookbook. This sauce goes with Recipe #301225 or you could use it with other cuts of beef, chicken or pork. You can make it ahead of time and keep it in the refrigerator until you need it. Enjoy. Prep time includes refrigeration time.

Provided by CarolAT

Categories     Sauces

Time 1h10m

Yield 1 1/2 cups

Number Of Ingredients 9

1 cup ketchup
1/2 cup prepared horseradish, drained (I use Kraft creamy Horseradish sauce)
3 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons pure maple syrup
2 teaspoons Worcestershire sauce
2 tablespoons dried ancho chile powder
kosher salt
black pepper, freshly ground

Steps:

  • Whisk together the ketchup, horseradish, honey, mustard, maple syrup, Worcestershire, and ancho powder in a small bowl until combined, and season with salt and pepper.
  • Cover and refrigerate for a least 1 hour to allow the flavors to meld.
  • Bring to room temperature before serving.
  • The sauce will keep for up to 2 days in the refrigerator stored in a tightly sealed container.

Nutrition Facts : Calories 440.5, Fat 3.5, SaturatedFat 0.5, Sodium 2436.7, Carbohydrate 110.2, Fiber 7.3, Sugar 95.2, Protein 5.9

BLACK ANGUS NEW YORK STRIPS WITH MESA STEAK SAUCE



Black Angus New York Strips with Mesa Steak Sauce image

Provided by Bobby Flay

Categories     main-dish

Yield 4 servings

Number Of Ingredients 18

1 cup ketchup
2 tablespoons freshly grated horseradish
1 tablespoon honey
1 tablespoon maple syrup
1 tablespoon ancho chile powder
1 tablespoon Dijon mustard
Salt and freshly ground pepper
4 New York strip steaks, about 10 ounces each
Olive oil
Salt and pepper
3 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
3 tablespoons olive oil
Salt and pepper
2 cups watercress
2 tomatoes, sliced into 1/2-inch slices
1 large red onion, sliced into 1/2-inch slices
1/2 cup crumbled Maytag blue cheese

Steps:

  • Combine all ingredients in a medium bowl and season with salt and pepper to taste.
  • Preheat a grill pan over high heat until smoking. Brush the steaks with olive oil and season with salt and pepper, to taste. Grill for 4 to 5 minutes on one side until golden brown, turn over, reduce heat to medium and continue cooking for 5 to 6 minutes for medium-rare doneness.
  • Whisk together the vinegar and mustard in a small bowl. Slowly whisk in the olive oil and season with salt and pepper to taste. Toss the watercress in a few tablespoons of the dressing and arrange on a platter. Top with slices of the tomatoes and onions and drizzle with the remaining dressing. Sprinkle with the blue cheese.

MESA BBQ SAUCE



Mesa Bbq Sauce image

Provided by Bobby Flay

Categories     condiment

Yield 1 1/2 cups

Number Of Ingredients 15

2 tablespoons (1/4 stick) butter
1/2 medium red onion, finely diced
3 garlic cloves, minced
6 plum tomatoes, coarsely diced
1/4 cup ketchup
3 tablespoons dark molasses
2 tablespoons Dijon mustard
2 tablespoons dark brown sugar
1 tablespoon honey
1 teaspoon cayenne
1 tablespoon ancho chile powder (available at
Hispanic or specialty markets)
1 tablespoon pasilla chile powder (available at
1 tablespoon paprika
1 tablespoon Worcestershire sauce

Steps:

  • In a large saucepan over medium heat, melt the butter and sweat the onion and garlic until translucent, about 3 minutes. Add the tomatoes and simmer 15 minutes. Add the remaining ingredients and simmer 20 minutes.
  • Puree the mixture in a food processor, pour into a bowl, and let cool at room temperature. May be refrigerated up to 1 week or frozen.

BOBBY'S DRY-RUBBED RIB-EYE STEAKS WITH MESA BARBECUE SAUCE



Bobby's Dry-Rubbed Rib-Eye Steaks with Mesa Barbecue Sauce image

Provided by Bobby Flay

Categories     Beef     Fourth of July     Graduation     Father's Day     Backyard BBQ     Dinner     Meat     Steak     Summer     Tailgating     Family Reunion     Grill     Grill/Barbecue     Party     Advance Prep Required

Yield Makes 8 servings

Number Of Ingredients 15

For Bobby's Dry Rub:
1/4 cup paprika
1 cup ancho chile powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon cayenne
2 teaspoons dry mustard
2 teaspoons dried oregano
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
For the Steaks:
8 rib-eye steaks (10 ounces each)
1 cup Bobby's Dry Rub
Olive oil for brushing the steaks
2 cups Mesa Barbecue Sauce

Steps:

  • For Bobby's Dry Rub:
  • Combine all the ingredients in a small bowl. Makes about 1 1/4 cups. Any extra will keep in a tightly covered glass jar for several months.
  • For the Steaks:
  • Preheat a gas or charcoal grill to high. Rub each steak on one side with the dry rub, brush with olive oil, and grill, rub-side down, until golden brown, 3 to 4 minutes. Turn over and continue grilling 4 to 5 minutes for medium rare. Place on a large serving platter and brush with Mesa Barbecue Sauce.

MESA BARBECUE SAUCE



Mesa Barbecue Sauce image

Provided by Bobby Flay

Categories     Sauce     Tomato     Vegetable     Fourth of July     Graduation     Father's Day     Backyard BBQ     Condiment     Summer     Tailgating     Family Reunion     Party

Yield Makes about 2 cups

Number Of Ingredients 16

2 tablespoons canola oil
1 medium red onion, finely diced
3 garlic cloves, minced
8 plum tomatoes, seeded and coarsely diced
1/4 cup ketchup
1/2 cup red wine vinegar
1 tablespoon Worcestershire sauce
1/4 cup water
3 tablespoons dark molasses
2 tablespoons Dijon mustard
2 tablespoons dark brown sugar
1 tablespoon honey
1 teaspoon cayenne
1 tablespoon ancho chile powder (see Note)
1 tablespoon pasilla chile powder (see Note)
1 tablespoon paprika

Steps:

  • Heat the canola oil until almost smoking in a large saucepan over medium heat and sweat the onion and garlic until softened but not colored, about 5 minutes. Add the tomatoes and simmer 15 minutes. Add the remaining ingredients and simmer 20 minutes. Pour the mixture in a food processor and puree.
  • Pour into a medium bowl and let cool to room temperature. May be refrigerated up to 1 week or frozen.

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