Ingredients

• 1 cup ketchup
• 2 tablespoons freshly grated horseradish
• 1 tablespoon honey
• 1 tablespoon maple syrup
• 1 tablespoon ancho chile powder
• 1 tablespoon Dijon mustard
• Salt and freshly ground pepper
• 4 New York strip steaks, about 10 ounces each
• Olive oil
• Salt and pepper
• 3 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 3 tablespoons olive oil
• Salt and pepper
• 2 cups watercress
• 2 tomatoes, sliced into 1/2-inch slices
• 1 large red onion, sliced into 1/2-inch slices
• 1/2 cup crumbled Maytag blue cheese

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Instructions

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. 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.
3. 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. Sprinkle with the blue cheese.