Sauce: 3/4 c. sour cream
2 Tbsp. prepared horseradish
2 Tbsp. finely chopped fresh Italian parsley
2 tsp. Dijon mustard
2 tsp. Worcestershire sauce
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
Mix all the above ingredients and refrigerate while you grill your steaks.
*This sauce goes well with any red meat, pork and on potatoes. My husband loves this sauce!
Steaks:
4 New York strip steaks, 10 to 12 oz. each and about an inch thick.
2 Tbsp. extra virgin olive oil
2 Tbsp. Dijon mustard
3/4 tsp. kosher salt
3/4 tsp. freshly ground black pepper
Brush steaks on both sides with the olive oil and then smear the mustard on both sides of the steaks. Season evenly with salt and pepper. Let steaks sit at room temp. for about 20 minutes before grilling. Grill and enjoy.
This tasty recipe is from Weber's Charcoal Grilling book that I have.
*I made the sauce recipe with a pork tenderloin, so I don't have a picture of the steak just yet (maybe over father's day weekend).
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