Pepper Crusted Steak with Mustard Mint Sauce

This is from Bobby Flay - and it is really tasty and healthy!

1/4 cup plus 2tbs Dijon Mustard

3 tbs honey

2 tbs horseradish

1 tbsp mint leaves, finely chopped

1/2 tsp kosher salt

2 1/4 tbs fresh ground black pepper

1 tbs canola oil

2 - 12 ounce New York strip steaks

Combine mustard, honey, horseradish, mint, 1/4 tsp salt and 1/4 tsp pepper in small bowl and whisk well.  Let it sit at room temperature for about 15 minutes.

Combine remaining salt and pepper in shallow dish; press both sides of steaks into mixture.  Heat oil in a nonstick pan over high heat until oil begins to shimmer.  Place steak in pan and cook until a  crust forms (3 min. for rare, 4-5 for medium).  turn steaks over and cook to desired degree of doness.  remove steaks from pan; let rest 5 minutes before serving.  You can always grill the steaks - but they will not crust quite as well, but still very tasty!

Slice thin and serve with mustard sauce.  I like to pair this with a salad of arugula and put the sauce on that as well.  Tortillas or pitas also make a great addition to this meal.