New York strip steak with horseradish-mint glaze from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 584) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Raw spinach salad; Chopped salad with lemon zest vinaigrette; Tomatoes vinaigrette; Cucumbers in cream; Roasted cauliflower; Broccoli puree with ginger; Wilted chard with pickled red onion; Saratoga potatoes; Fresh corn griddle cakes with Parmesan and chives

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Laura on January 28, 2011

    Pg. 566. First recipe I've made from this book and it's a winner! Chose it because I had some NY strips in the freezer and horseradish that needed to be used up. It was super easy and really good! I'd make this again, especially in the winter time as it's not easy to grill, which is my preferred method of cooking strip steaks.

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