Spanish Spice Rubbed Rib-Eye with Sherry Vinegar Steak Sauce

Name: Spanish Spice Rubbed Rib-Eye with Sherry Vinegar Steak Sauce
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 4 servings
Cuisine: european
Ingredients: 2 grilled red bell peppers, peeled, seeded and chopped or 4 piquillo peppers, drained and chopped; 3/4 cup aged sherry 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 freshly ground black pepper; 3 tablespoons Spanish paprika; 1 tablespoon ancho chili powder; 1 tablespoon mustard seeds, ground; 1 tablespoon fennel seeds, ground; 2 teaspoons kosher salt; 1 teaspoon coarsely ground black pepper; 4 (12-ounce) boneless rib-eye or NY Strip or filet mignon; Olive oil; Salt and freshly ground black pepper

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Level: Easy
Total: 55 min

Prep: 20 min
Inactive: 25 min
Cook: 10 min

Yield: 4 servings

Level: Easy
Total: 55 min

Prep: 20 min
Inactive: 25 min
Cook: 10 min

Yield: 4 servings

Ingredients

For the sherry vinegar steak sauce:

2 grilled red bell peppers, peeled, seeded and chopped or 4 piquillo peppers, drained and chopped

3/4 cup aged sherry 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 freshly ground black pepper

For the Spanish spice rub:

3 tablespoons Spanish paprika

1 tablespoon ancho chili powder

1 tablespoon mustard seeds, ground

1 tablespoon fennel seeds, ground

2 teaspoons kosher salt

1 teaspoon coarsely ground black pepper

For the rib-eye:

4 (12-ounce) boneless rib-eye or NY Strip or filet mignon

Olive oil

Salt and freshly ground black pepper

Directions

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, ancho chili powder, mustard, fennel, salt and pepper in a small bowl until combined.
Twenty minutes before grilling, remove the steaks 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 the steak 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 the Sherry Vinegar Steak Sauce on the side.