Spanish Spice Rubbed Rib-eye with Sherry Vinegar Steak Sauce

TOTAL TIME: 55 min
Prep: 10 min
Inactive Prep: 35 min
Cook: 10 min
YIELD: 4 servings
LEVEL: Easy

ingredients

SHERRY VINEGAR STEAK SAUCE:
    STEAK:
    • 2 teaspoon coarsely ground black pepper
    • 2 teaspoons kosher salt
    • 2 (16-ounce) boneless rib-eye
    • Canola oil
    • *Cook's Note: Piquillo peppers are available in jars or cans at specialty stores. To puree, simply drain and puree in a blender.
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      Directions

      Sherry Vinegar Steak Sauce:
      Whisk together and let sit for at least 30 minutes.

      Steak:

      Preheat grill to high.

      Combine spices in a bowl. Season the steaks on both sides with more salt and pepper. Rub 1 side of each steak with the rub and drizzle with oil. Place on the grill rub side down and grill until slightly charred and a crust has formed, 2 to 3 minutes. Turn the steak over and continue grilling to medium-rare doneness. Remove from grill and let rest 5 minutes. Serve with steak sauce on the side.

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