Ingredients
Sherry Vinegar Steak Sauce:
- 1 cup aged sherry vinegar
- 1/4 cup Dijon mustard
- 1/4 cup pureed piquillo pepper *see Cook's note
- 1 tablespoon prepared horseradish, drained
- 2 tablespoons honey
- 2 tablespoons Worcestershire sauce
- 1 tablespoon molasses
- Salt and freshly ground black pepper
Steak:
- 3 tablespoons Spanish paprika
- 1 tablespoon cumin seeds, ground
- 1 tablespoon mustard seeds, ground
- 2 teaspoons fennel seeds, ground
- 2 teaspoon coarsely ground black pepper
- 2 teaspoons kosher salt
- 2 (16-ounce) boneless rib-eye
- Canola oil
- *Cook's Note: Piquillo peppers are available in jars or cans at specialty stores. To puree, simply drain and puree in a blender.
Directions
Sherry Vinegar Steak Sauce:
Whisk together and let sit for at least 30 minutes.
Steak:
Preheat grill to high.
Combine spices in a bowl. Season the steaks on both sides with more salt and pepper. Rub 1 side of each steak with the rub and drizzle with oil. Place on the grill rub side down and grill until slightly charred and a crust has formed, 2 to 3 minutes. Turn the steak over and continue grilling to medium-rare doneness. Remove from grill and let rest 5 minutes. Serve with steak sauce on the side.
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By shawntraylor_10...
Washington, DC
on September 28, 2008
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I bought some inexpensive cuts of beef from Trader Joe's last week and needed something to make them interesting. Success! Actually, it was probably one of the best steaks I've ever cooked at home. I substituted maple syrup for the molasses and ancho chili for the one in the sauce. Also, I didn't have fennel seed, but I added chili powder instead. I also used smoked paprika and coated both sides of the meat and let it 'marinate' in the dry rub for several hours. It was really fantastic.
By Wish_List30
Tarboro, NC
on July 24, 2008
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I usally eat steak one way grilled. This recipe is great.
just the right spicy flavors.
its totally great.
By circular.motion...
Privacy, NC
on November 13, 2007
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..and for no good reason. The Sherry Vinegar Steak Sauce is just an also unnecessarily complicated nasty version of a simple sweet/sour sauce. I'd rather buy a bottle of the off-brand store version than make THIS recipe again. And what on earth did that poor steak do to deserve the Spanish paprika and the fennel seeds, anyway? Not doing this one again, folks.
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