Spanish Steak

Total Time:
15 min
Prep:
5 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Directions
  • Brush four 12-ounce boneless rib-eyes or strip steaks with olive oil, season with salt and pepper, and rub with Spanish Spice Rub (recipe below) 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).

  • Spanish Spice Rub:

  • 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

  • Whisk all of the ingredients in a bowl.

  • Sherry Vinegar Steak Sauce:

  • 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

  • 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.

  • Photograph by Steve Giralt


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    This recipe is featured in:

    Great Grilled Mains