Black Angus New York Strips with Mesa Steak Sauce

Ingredients

• 1 tablespoon ancho chile powder 
• 3 tablespoons balsamic vinegar 
• 0.5 cup maytag cheese blue crumbled
• 1 tablespoon dijon mustard 
• 1 teaspoon dijon mustard 
• 1 tablespoon honey 
• 2 tablespoons horseradish freshly grated
• 1 cup catsup 
• 1 tablespoon maple syrup 
• 3 tablespoons olive oil 
• 4 servings olive oil 
• 1 large onion red sliced into 1/2-inch slices
• 4 servings salt and pepper 
• 4 servings salt and pepper freshly ground
• 4  new york strip steaks 
• 2  tomatoes sliced into 1/2-inch slices
• 2 cups watercress 

Equipment

• bowl
• whisk
• grill
• grill pan

Directions

1. Combine all ingredients in a medium bowl and season with salt and pepper to taste.
2. Preheat a grill pan over high heat until smoking.
3. Brush the steaks with olive oil and season with salt and pepper, to taste. Grill for 4 to 5 minutes on one side until golden brown, turn over, reduce heat to medium and continue cooking for 5 to 6 minutes for medium-rare doneness.
4. Whisk together the vinegar and mustard in a small bowl. Slowly whisk in the olive oil and season with salt and pepper to taste. Toss the watercress in a few tablespoons of the dressing and arrange on a platter. Top with slices of the tomatoes and onions and drizzle with the remaining dressing.
5. Sprinkle with the blue cheese.