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    You are in: Home / Recipes / Spanish Spice Rubbed Rib-Eye With Sherry Vinegar Steak Sauce Recipe
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    Spanish Spice Rubbed Rib-Eye With Sherry Vinegar Steak Sauce

    Spanish Spice Rubbed Rib-Eye With Sherry Vinegar Steak Sauce. Photo by Dr. Jenny

    1/2 Photos of Spanish Spice Rubbed Rib-Eye With Sherry Vinegar Steak Sauce

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    jkoch960's Note:

    Another Spanish recipe from Bobby Flay. Posted for ZWT5 Spain

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    Ingredients:

    Servings:

    Units: US | Metric

    For the Spanish spice rub

    For the rib-eye

    • 4 (12 ounce) boneless rib-eyes or 4 (12 ounce) New York strip steaks or 4 (12 ounce) filet mignon
    • olive oil
    • salt & freshly ground black pepper

    Directions:

    1. 1
      For the sherry vinegar steak sauce:.
    2. 2
      Place the peppers, vinegar, mustard, horseradish, honey, molasses, Worcestershire, salt and pepper in a food processor or blender and blend until smooth, watching for steak sauce consistency. Can be made 1 day in advance and refrigerated.
    3. 3
      For the Spanish spice rub:.
    4. 4
      Whisk together the paprika, anco chili powder, mustard, fellen, salt and pepper in a small bowl until combined.
    5. 5
      Twenty minutes before grilling, remove the steakds from the refrigerator and let sit, covered at room temperature.
    6. 6
      Preheat grill to high.
    7. 7
      Brush the steaks on both sides with oil and season liberally with salt and black pepper. Rub 1 side of each steak with 1 tablespoon of the rub. Place the steaks on the grill, rub-side down and let cook until golden brown and slightly charred, 3 to 4 minutes. Turn steaks over and continue grilling 4 to 5 minutes for medium-rare doneness (internal temperature 135 degrees F), medium doneness (140 degrees F), medium-well doneness (150 degrees F). Remove the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing. Serve with Sherry Vinegar Steak Sauce on the side.

    Ratings & Reviews:

    • on May 13, 2009

      55

      This steak recipe is wonderful!! DH and I absolutely loved it. I halved the recipe to accommodate one large porterhouse steak with excellent results. The only other modification I made was to use a yellow bell pepper instead of a red one as that is what I had on hand. What I especially loved about this recipe is the sauce--it is out of this world. The taste of the grilled bell pepper is awesome in it (DH grilled the bell pepper on the BBQ prior to us making the sauce). I have leftover spice rub and sauce and one more porterhouse, so I intend to make this again. This one is a definite keeper. I served with Seasoned Grilled Asparagus as a side, which was very complimentary. Thanks for posting this! Made for ZWT5.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 11, 2009

      55

      Wow! I would give this even more stars, if I could. I made the spice rub early in the day, and after smelling it, I couldn't wait for dinner. I used Spanish Agridulce Paprika, which has a very pungent smell and flavor and works beautifully in this rub. The steak sauce was also great! I roasted the pepper on my grill until the skin turned black, then peeled it and combined with the remaining ingredients in a mini food processor. At first I thought the sauce seemed thin, but it thickened up after being in the refrigerator for an hour or so. There was a lot of both the rub and the sauce left over, so I will use them again later in the week. This is a definate make again recipe, and will likely be one I serve to company. Thanks for posting a real winner! Made for Zaar World Tour 5 by one of the Cooks with Dirty Faces.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Spanish Spice Rubbed Rib-Eye With Sherry Vinegar Steak Sauce

    Serving Size: 1 (108 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 111.6
     
    Calories from Fat 21
    19%
    Total Fat 2.4 g
    3%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 1517.8 mg
    63%
    Total Carbohydrate 23.0 g
    7%
    Dietary Fiber 5.2 g
    20%
    Sugars 15.3 g
    61%
    Protein 2.8 g
    5%

    The following items or measurements are not included:

    sherry wine vinegar

    boneless rib-eyes

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