Photo: Spanish Spice Rubbed Rib-Eye with Sherry Vinegar Steak Sauce Recipe
For the sherry vinegar steak sauce:
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
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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By Chefman123
on July 10, 2011
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I would do Medium-Rare for the Rib-Eyes, Medium for the New York Strips, and Medium-Well for the Filet Mignons. The Way I cook these recipes is take all of the options and divide the amount by how many there are and use all of the options because they have the same effect.
By MASShole
on June 12, 2011
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I LOVE this recipe! The spice rub is great and the steak sause is amazing! I have made this many times. I have used white wine vinegar before and it came out great. I have also used the sherry vinegar and I love that as welI.
I feel the people that are not liking the recipe have made some mistakes along the way, and since the recipe seems to have a few flaws in it, its not thier fault. You need to adjust the vinegar to get the consistancy of a steak sause.. I use about HALF a cup of vinegar, not the 3/4 it calls for because it seems to make it a little to thin. I have also added more then 2 roasted red peppers, maybe 3 or even 4 (depending on size which will cut down the vinegar flavor..
Its great! Bobby, you rock!
By carloudachef
New York
on May 25, 2011
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The steak was good but the vinegar sauce was off putting. It's the consistancy and the smell. I won't gross you out and tell you what it smelled like.
Read all 17 reviews