Grilled Strip Steak with Horseradish Mignonette

Lunch / Dinner

Grilled Strip Steak with Horseradish Mignonette

Minimally seasoned and topped with a simple chunky sauce, this strip steak is bursting with bold, vivid flavor.

Sometimes a recipe is so simple, it’s hard to believe the level of flavor it achieves. Tender and flavorful, New York strip steak requires nothing more than a little salt to turn out great, but a quick, no-cook sauce is just the icing on the cake. Mignonette is a condiment typically served with oysters that has a tangy flavor and chunky texture. The assertive addition of horseradish gives this version a burst of heat.


4 servings

Total Time

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Test Kitchen Tip

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


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, 45 minutes per side. Let steaks rest 5 minutes. Top each steak with mignonette sauce.


Peppercorn mélange contains black, white, green, and pink peppercorns for a colorful, pungent bite.


Excess water prevents caramelization so to get a good sear, pat the steaks dry before seasoning them.


For crunchy bursts of flavor that won’t dissolve as fast as table salt, season steaks with coarse sea salt.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 624

% Daily Value*

Total Fat 20g 30%

Saturated Fat 8g 40%

Cholesterol 217mg 72%

Sodium 209mg 8%

Carbs 1g 0%

Fiber 0g 0%

Protein 101g

*Percent Daily Values are based on a 2,000 calorie diet.

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