BLACK ANGUS NEW YORK STRIPS WITH MESA STEAK SAUCE, DOUBLE BAKED HORSERADISH POTATOS AND TOMATO/RED ONION SALAD

Mesa Steak Sauce:
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

Combine all ingredients in a medium bowl and season with salt and pepper to taste.

Double Baked Horseradish Potatos:
4 large Russet potatoes, scrubbed
2 tablespoons olive oil
1 stick unsalted butter
1/2 cup milk
1/2 cup cream
1/4 cup grated fresh horseradish
Salt and pepper
Sour cream
Chives

Preheat oven to 375 degrees F. Prick the surface of the potatoes a few times with a fork then rub potatoes with oil, place on a baking sheet and bake in the oven for about 1 1/2 hours, or until you can poke a thin bladed knife into them. Remove them from the oven and let rest 10 minutes, or until cool enough to handle.

Slice the potatoes in half vertically and carefully scrape the flesh into a medium bowl, reserving the best 4 skins. Add the butter, milk, cream and horseradish and mash until smooth, if the mixture is too dry add more milk. Season well with salt and pepper to taste. Fill each of the 4 skins with the mashed potato mixture. Place the filled potatoes on a baking sheet and return to the oven, bake until lightly golden brown, about 8 to 10 minutes. Remove from the oven and top with a dollop of sour cream, a tablespoon of caviar and sprinkle with chives.

Black Angus Steak:
4 New York strip steaks, about 10 ounces each
Olive oil
Salt and pepper

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.

Tomato-Red Onion Salad:
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

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.