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Recipe courtesy of Bobby Flay

Show: Throwdown with Bobby Flay

Episode: Steak

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Total:: 55 min
Prep:: 10 min
Inactive:: 35 min
Cook:: 10 min

Yield:: 4 servings

Level:: Easy

Ingredients

Sherry Vinegar Steak Sauce:

1 cup aged sherry vinegar
1/4 cup Dijon mustard
1/4 cup pureed piquillo peppers (see Cook's note)
1 tablespoon prepared horseradish, drained
2 tablespoons honey
2 tablespoons Worcestershire sauce
1 tablespoon molasses
Salt and freshly ground black pepper

Steak:

3 tablespoons Spanish paprika
1 tablespoon cumin seeds, ground
1 tablespoon mustard seeds, ground
2 teaspoons fennel seeds, ground
2 teaspoon coarsely ground black pepper
2 teaspoons kosher salt
2 (16-ounce) boneless rib-eye
Canola oil

Directions

Sherry Vinegar Steak Sauce:

Whisk together and let sit for at least 30 minutes.

Steak:

Preheat grill to high.

Combine spices in a bowl. Season the steaks on both sides with more salt and pepper. Rub 1 side of each steak with the rub and drizzle with oil. Place on the grill rub side down and grill until slightly charred and a crust has formed, 2 to 3 minutes. Turn the steak over and continue grilling to medium-rare doneness. Remove from grill and let rest 5 minutes. Serve with steak sauce on the side.

Cook's Note

Piquillo peppers are available in jars or cans at specialty stores. To puree, simply drain and puree in a blender.

My Private Notes

Name: Spanish Spice Rubbed Rib-eye with Sherry Vinegar Steak Sauce
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 4 servings
Cuisine: european
Ingredients: 1 cup aged sherry vinegar; 1/4 cup Dijon mustard; 1/4 cup pureed piquillo peppers (see Cook's note); 1 tablespoon prepared horseradish, drained; 2 tablespoons honey; 2 tablespoons Worcestershire sauce; 1 tablespoon molasses; Salt and freshly ground black pepper; 3 tablespoons Spanish paprika; 1 tablespoon cumin seeds, ground; 1 tablespoon mustard seeds, ground; 2 teaspoons fennel seeds, ground; 2 teaspoon coarsely ground black pepper; 2 teaspoons kosher salt; 2 (16-ounce) boneless rib-eye; Canola oil