Spanish Spice Rubbed Rib-Eye With Sherry Vinegar Steak Sauce

Submitted by jkoch960

"Another Spanish recipe from Bobby Flay. Posted for ZWT5 Spain"

 

• Ready In: 30mins
• Ingredients: 18
• Serves: 4

ingredients

• 2 grilled red bell peppers, peeled, seeded and chopped (or 4 piquillo peppers, drained and chopped)
• 3⁄4 cup aged sherry wine vinegar
• 3 tablespoons Dijon mustard
• 1 tablespoon prepared horseradish, drained
• 2 tablespoons honey
• 1 tablespoon molasses
• 2 teaspoons Worcestershire sauce
• 1 teaspoon kosher salt
• 1⁄2 teaspoon fresh ground pepper

• For the Spanish spice rub

• 3 tablespoons spanish paprika
• 1 tablespoon dried ancho chile powder
• 1 tablespoon mustard seeds, ground
• 1 tablespoon fennel seed, ground
• 2 teaspoons kosher salt
• 1 teaspoon fresh coarse ground black pepper

• For the rib-eye

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

directions

1. For the sherry vinegar steak sauce:.
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. For the Spanish spice rub:.
4. Whisk together the paprika, anco chili powder, mustard, fellen, salt and pepper in a small bowl until combined.
5. Twenty minutes before grilling, remove the steakds from the refrigerator and let sit, covered at room temperature.
6. Preheat grill to high.
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.

Reviews

[Dr. Jenny]

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 Recipe #236734 as a side, which was very complimentary. Thanks for posting this! Made for ZWT5.

 

[IngridH]

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.