Spanish Spice Rubbed Rib-Eye with Sherry Vinegar Steak Sauce

For the sherry vinegar steak sauce:

Total Time:
55 min
Prep:
20 min
Inactive:
25 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 grilled red bell peppers, peeled, seeded and chopped or 4 piquillo peppers, drained and chopped
  • 3/4 cup aged sherry vinegar
  • 3 tablespoons Dijon mustard
  • 1 tablespoon prepared horseradish, drained
  • 2 tablespoons honey
  • 1 tablespoon molasses
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • For the Spanish spice rub:
  • 3 tablespoons Spanish paprika
  • 1 tablespoon ancho chili powder
  • 1 tablespoon mustard seeds, ground
  • 1 tablespoon fennel seeds, ground
  • 2 teaspoons kosher salt
  • 1 teaspoon coarsely ground black pepper
  • For the rib-eye:
  • 4 (12-ounce) boneless rib-eye or NY Strip or filet mignon
  • Olive oil
  • Salt and freshly ground black pepper
  • For the sherry vinegar steak sauce:
Directions
For the sherry vinegar steak sauce:
  • Place the peppers, vinegar, mustard, horseradish, honey, molasses, Worcestershire, salt and pepper in a food processor or blender and blend until smooth, watching for steak sauce consistency. Can be made 1 day in advance and refrigerated.

For the Spanish spice rub:
  • Whisk together the paprika, ancho chili powder, mustard, fennel, salt and pepper in a small bowl until combined.

  • Twenty minutes before grilling, remove the steaks from the refrigerator and let sit, covered at room temperature.

  • Preheat grill to high.

  • Brush the steaks on both sides with oil and season liberally with salt and black pepper. Rub 1 side of each steak with 1 tablespoon of the rub. Place the steaks on the grill, rub-side down and let cook until golden brown and slightly charred, 3 to 4 minutes. Turn the steak over and continue grilling 4 to 5 minutes for medium-rare doneness (internal temperature 135 degrees F), medium doneness (140 degrees F), medium-well doneness (150 degrees F). Remove the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing. Serve with the Sherry Vinegar Steak Sauce on the side.


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