Spanish Steak
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 113
- Total Fat
- 2
- Saturated Fat
- 0
- Carbohydrates
- 23
- Dietary Fiber
- 5
- Sugar
- 17
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 317
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
Ingredients
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
Directions
- 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:
- Whisk all of the ingredients in a bowl.
Sherry Vinegar Steak Sauce:
- 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.