2 Reviews

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.

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Dr. Jenny May 13, 2009

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.

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IngridH May 11, 2009
Spanish Spice Rubbed Rib-Eye With Sherry Vinegar Steak Sauce