Pepper-Crusted Steak with Mustard-Mint Sauce

Pepper-Crusted Steak with Mustard-Mint Sauce Photo: Dasha Wright


  • 1/4 cup plus 2 tablespoons Dijon mustard
  • 3 tablespoons honey
  • 2 heaping tablespoons prepared horseradish, drained
  • 6 mint leaves, finely chopped (1 tablespoon)
  • 1/2 teaspoon Kosher salt, divided
  • 2 1/4 tablespoons freshly ground black pepper, divided
  • 2 (12-ounce) New York strip steaks, trimmed and cut in half
  • 1 tablespoon canola oil


1. Combine mustard, honey, horseradish, mint, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl; whisk well. Let mustard mixture sit at room temperature to allow flavors to meld (about 15 minutes).

2. Combine remaining salt and pepper in a shallow dish; press both sides of steaks into mixture. Heat oil in a nonstick pan over high heat until oil begins to shimmer. Place steak in pan; cook until a crust has formed (about 4-5 minutes). Turn steaks over; continue cooking until desired degree of doneness (about 3 minutes for rare, 4 minutes for medium-rare, and 5 minutes for medium). Remove steaks from pan; let rest 5 minutes before serving. Serve steaks with mustard sauce.

  • Prep Time:
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  • Yield: Makes 4 servings (serving size: 6 ounces steak and 2 tablespoons sauce)

Nutritional Information

Calories per serving: 321
Fat per serving: 14g
Saturated fat per serving: 4g
Monounsaturated fat per serving: 6g
Polyunsaturated fat per serving: 1g
Protein per serving: 28g
Carbohydrate per serving: 21g
Fiber per serving: 1g
Cholesterol per serving: 74mg
Iron per serving: 4mg
Sodium per serving: 772mg
Calcium per serving: 29mg

Good to Know

Strip steaks are a great source of protein, B vitamins, and minerals. Watch your portion size, though, and make sure to trim off the fat!