Steak Mignonette

By lorik

Peppercorn mélange gives vivid color to the chunky sauce and has a subtle backing of sweetness, but black peppercorns can be substituted.

Ingredients

• WHISK:
• Makes 4 servings
• Total time: 20 minutes
• 1/4 cup cider vinegar
• 1 Tbsp. minced shallots
• 2 tsp. coarsely ground peppercorn mélange
• 1 tsp. prepared horseradish
• 1 tsp. minced fresh chives
• Pinch of sugar
• SEASON:
• 4 New York strip steaks (12 oz. each)
• Coarse sea salt

Preparation

Step 1

Preheat grill to high. Brush grill grate with oil.

Whisk together vinegar, shallots, peppercorns, horseradish, chives, and sugar.

Season steaks with salt. Grill steaks until an instant-read thermometer inserted into the thickest part registers 135° for medium-rare, 4–5 minutes per side. Let steaks rest 5 minutes.

Top steaks with mignonette sauce.

Per serving: 624 cal; 20g total fat (8g sat); 217mg chol; 209mg sodium; 1g carb; 0g fiber; 101g protein