Recipe courtesy of Rachael Ray

Spanish Steak Sauce

Name: Spanish Steak Sauce
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H5M0.000S
Yield: about 1 cup sauce
Ingredients: 3 roasted red peppers or 8 drained pequillo peppers from a jar or can packed in water; 3 tablespoons hot honey (store-bought or homemade; see Cook's Note); 3 tablespoons sherry vinegar; 2 tablespoons Dijon mustard; 2 tablespoons EVOO; 1 tablespoon Worcestershire sauce; 2 cloves garlic

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Level: Easy
Yield: about 1 cup sauce
Nutritional Analysis

Per Serving

Serving Size

1 of 2 servings

Calories

270

Total Fat

14

Saturated Fat

2

Carbohydrates

37

Dietary Fiber

2

Sugar

32

Protein

2

Cholesterol

0

Sodium

260

Total: 5 min
Active: 5 min

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.

Ingredients

3 roasted red peppers or 8 drained pequillo peppers from a jar or can packed in water

3 tablespoons hot honey (store-bought or homemade; see Cook's Note)

3 tablespoons sherry vinegar

2 tablespoons Dijon mustard

2 tablespoons EVOO

1 tablespoon Worcestershire sauce

2 cloves garlic

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.

Spanish Steak Sauce

Ingredients

Directions

Cook’s Note

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