Grilled New York Strip Steakwith Horseradish Mustard Sauce

Marinade

1. 1

   In a bowl combine 0.25 cup balsamic vinegar, 2 tbsp extra virgin olive oil, chopped rosemary leaves, salt and pepper; stir to blend.

2. 2

   Place the New York strip steaks in a shallow dish and coat both sides with the marinade, then sprinkle additional salt and pepper on each side; let rest for a few minutes (or up to 1 hour if time allows).

3. 3

   Prepare the grill using a chimney starter filled with charcoal; once the coals are hot (hand can be held over the fire for 2–3 seconds), arrange the fire so one side is very hot and the other side is cooler.

4. 4

   Place the steaks over the hot part of the grill and sear for about 5–6 minutes per side, flipping once; if flames flare, briefly douse with a little water.

5. 5

   After the first 6 minutes on each side, pour any remaining marinade over the steaks, then continue cooking for another 5–6 minutes per side.

6. 6

   When the steaks are nicely charred, move them to the cooler side of the grill and finish cooking for 7–8 minutes for rare (internal temperature ~110°F) or 10–12 minutes for medium‑rare (internal temperature ~120°F).

7. 7

   Remove the steaks from the grill, place on a plate or shallow pan, and let rest for 5–8 minutes before slicing.

Sauce

8. 8

   In a small bowl whisk together 2 tbsp prepared horseradish, 1 tbsp Dijon mustard, 0.25 cup buttermilk, 1 tbsp sour cream, and 1 tbsp chopped fresh rosemary; season with a pinch of salt and a little pepper.

9. 9

   Slice the rested steaks thinly on the diagonal, arrange on plates (optionally over greens), and drizzle with the horseradish mustard sauce.