Recipe courtesy of Bobby Flay
Episode: Steak
55 min
10 min
35 min
10 min
4 servings


Sherry Vinegar Steak Sauce:
  • 1 cup aged sherry vinegar
  • 1/4 cup Dijon mustard
  • 1/4 cup pureed piquillo peppers (see Cook's note)
  • 1 tablespoon prepared horseradish, drained
  • 2 tablespoons honey
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon molasses
  • Salt and freshly ground black pepper
  • 3 tablespoons Spanish paprika
  • 1 tablespoon cumin seeds, ground
  • 1 tablespoon mustard seeds, ground
  • 2 teaspoons fennel seeds, ground
  • 2 teaspoon coarsely ground black pepper
  • 2 teaspoons kosher salt
  • 2 (16-ounce) boneless rib-eye
  • Canola oil


Sherry Vinegar Steak Sauce:

Whisk together and let sit for at least 30 minutes.


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.

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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