Tuesday's Meal: NY Strip Steak

H-E-B Cooking Connection's Steve Constantine shares a perfect Mother's Day recipe.

The recipe for marinated NY strip steak with Horseradish sautéed vegetable medley is as follows:


2 Thick cut Prime NY Strip Steaks

1/2 bottle 4J Sherry Shallot Vinaigrette

1 Tbsp Adams Reserve House All Purpose Rub, per steak

1 bunch of Asparagus, tips only (cut into 3-4 inches pieces)

1/2 jar of HEB roasted red bell peppers, drained and sliced

1 small container of Central Market organic spinach

1/3 bottle of 4J Horseradish Vinaigrette


-First place Steaks into a empty baggie or Pyrex and pour the Sherry Shallot vinaigrette over and let marinade for at least 30 minutes.

-Then In a large sauté pan on high heat, cook asparagus with a little water. Add more if necessary to create more steam.

-When asparagus are almost cooked to your liking (approx. 2 minutes) then turn heat on low, and add bell peppers and spinach; toss toss.

-When the spinach is wilted to your liking, turn off the heat and add approx. 1/3 bottle of Horseradish Vinaigrette and salt to taste; set aside and hold warm.

-Last remove steaks from marinade, season with House Rub and grill, bake or sauté marinated NY strip steak to your liking!

-Always allow the steaks to rest at least 4-5 minutes before slicing and serving to retain all juices in the meat.

-Serve sliced steak, over sautéed vegetable medley, and enjoy with your favorite bottle of Cabernet!

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