Recipe courtesy of Rachael Ray
Recipe courtesy of Rachael Ray
Watch how to make this recipe.
Spanish Steak Sauce
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- Level: Easy
- Total: 5 min
- Active: 5 min
- Yield: about 1 cup sauce
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 270
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 2 g
- Sugar
- 32 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 260 mg
Like Romesco sauce, but hold the nuts. For this steak, a little smoked paprika and ground coriander can be added to the rub for the meat before cooking. Grilled lemon and minced parsley pair nicely with sauce if serving over sliced steaks.
- Level: Easy
- Total: 5 min
- Active: 5 min
- Yield: about 1 cup sauce
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 270
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 2 g
- Sugar
- 32 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 260 mg
Ingredients
Directions
- Place all ingredients into food processor and pulse at first, then process to combine into thick but smooth sauce. Serve over sliced steak.
Cook’s Note
I make my own hot honey by combining 1 1/4 cups acacia honey in a squeeze bottle with 3 tablespoons Calabrian chile paste.
