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Strip Steak with Horseradish Guacamole


  • 4pc USDA Choice Strip Steak

  • 2TBS Olive Oil

  • Taste Borsari Seasoning

  • 1TBS Chopped Fresh Herbs such as Parsley, Rosemary, Thyme

  • 1 Garlic Clove chopped

  • 1TBS Dijon Mustard


  • 2tsp Olive Oil

  • 1 Garlic Clove minced

  • 1 Small Shallot minced

  • 4oz Brandy

  • 3oz Glace de Veau

  • 3oz Heavy Cream


Preheat grill

Mix together the oil, seasoning, herbs, mustard and garlic, pour over the steaks and place in cooler for up to 4 hours.

In a sauce pan add the olive oil and shallots and sauté for a minute then add the garlic carefully add the brandy and flambé. Add the veal glace and let reduce for a few minutes, add the cream at the end for additional richness and a little extra thickener to the sauce.

Grill steaks over medium heat until done to your likeness. Typically around 6-8 minutes per side for Medium, medium rare finish.

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