1/2 Photos of Spanish Spice Rubbed Rib-Eye With Sherry Vinegar Steak Sauce
Another Spanish recipe from Bobby Flay. Posted for ZWT5 Spain
My Private Note
Units: US | Metric
- 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) boneless rib-eyes or 4 (12 ounce) New York strip steaks or 4 (12 ounce) filet mignon
- olive oil
- salt & freshly ground black pepper
- 1For the sherry vinegar steak sauce:.
- 2Place 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.
- 3For the Spanish spice rub:.
- 4Whisk together the paprika, anco chili powder, mustard, fellen, salt and pepper in a small bowl until combined.
- 5Twenty minutes before grilling, remove the steakds from the refrigerator and let sit, covered at room temperature.
- 6Preheat grill to high.
- 7Brush 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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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
- Total Fat 2.4 g
- Saturated Fat 0.2 g
- Cholesterol 0.0 mg
- Sodium 1517.8 mg
- Total Carbohydrate 23.0 g
- Dietary Fiber 5.2 g
- Sugars 15.3 g
- Protein 2.8 g
The following items or measurements are not included:
sherry wine vinegar