Spanish Steak

2019-07-02
  • Yield : 4 servings
  • Prep Time : 5m
  • Cook Time : 10m
  • Ready In : 15m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Ingredients

  • 3 tablespoons Spanish paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons dry mustard
  • 2 teaspoons ground fennel seeds
  • 2 teaspoons kosher salt
  • 1 teaspoon coarsely ground pepper
  • 2 red bell peppers, grilled, peeled, seeded and chopped (or 6 piquillo peppers, chopped)
  • 1/2 cup aged sherry vinegar
  • 3 tablespoons Dijon mustard
  • 2 tablespoons horseradish, drained
  • 2 tablespoons honey
  • 1 tablespoon molasses
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper

Method

Step 1

Brush four 12-ounce boneless rib-eyes or strip steaks with olive oil, season with salt and pepper, and rub with Spanish Spice Rub on one side. Grill rub-side down over high heat, 3 to 4 minutes, then flip and grill 5 to 6 more minutes (for medium-rare). Serve with Sherry Vinegar Steak Sauce (recipe below).

Step 2

Whisk all of the ingredients in a bowl. 

Step 3

Blend all of the ingredients in a food processor or blender until smooth. If the mixture is too thick to pour, add a few tablespoons of water. 

Leave a Reply

Your email address will not be published. Required fields are marked *