Recipe by jkoch960
Another Spanish recipe from Bobby Flay. Posted for ZWT5 Spain
Top Review by 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.
- 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
Directions See How It's Made
- 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.