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