Spanish Spice Rubbed Rib-Eye With Sherry Vinegar Steak Sauce
photo by Dr. Jenny
- 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
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For the rib-eye
- 4 (12 ounce) New York strip steaks or (12 ounce) filet mignon
- olive oil
- salt & freshly ground black pepper
directions
- For the sherry vinegar steak sauce:.
- 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.
- For the Spanish spice rub:.
- Whisk together the paprika, anco chili powder, mustard, fellen, salt and pepper in a small bowl until combined.
- Twenty minutes before grilling, remove the steakds from the refrigerator and let sit, covered at room temperature.
- Preheat grill to high.
- 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.
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Reviews
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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.
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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.
RECIPE SUBMITTED BY
<p>I live in Hilliard, Ohio and I work for a restaurant equipment and design distributor. I hated to cook when I was young and did not really have a passion for it until I married my husband 13 years ago. He's a Mikey - will eat just about anything so he is a lot of fun to cook for. It is hard to say what my favorite cookbook is. I have the standard Betty Crocker that is about 30 years old and so beat up. But it is great for the basics. I love Taste of Home and other cooking magazines such as that. I tend to spend my time reading recipes, clipping them out and then storing them in a notebook according to category to be tried at a later date. Needless to say, the notebook is overflowing with recipes that have not been tried yet!!! <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /> <br /> <br /> <br /> <br /> <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/AMPageBanner.jpg alt= /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg border=0 alt=Photobucket /><br /> <br /> <br /> <br /> <br /> <br />src=http://i270.photobucket.com/albums/jj81/HokiesLady65/Recipezaar%20Album/iplaytagin.jpg></p>