Spanish Steak

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  • Level: Easy
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 4 servings
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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

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


  1. Brush four 12-ounce boneless rib-eyes or strip steaks with olive oil, season with salt and pepper, and rub with Spanish Spice Rub 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:

  1. Whisk all of the ingredients in a bowl. 

Sherry Vinegar Steak Sauce:

  1. 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. 
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Rachael Ray

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