Serves 4
15 min
Spanish Steak
Recipe GLPR61a12f76d19d0c
Grilled premium steaks seasoned with a fragrant Spanish spice blend featuring paprika, cumin, and fennel, served with a rich sherry vinegar sauce. This restaurant-quality dish combines smoky spices with a tangy, complex sauce that complements the tender meat perfectly.
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Ingredients
4 12 oz steaks Boneless rib-eye or strip steaks (12 ounces each)
Olive oil
Kosher salt for steaks
Coarsely ground black pepper for steaks
3 tablespoons Spanish paprika
2 teaspoons Ground cumin
2 teaspoons Dry mustard powder
2 teaspoons Ground fennel seeds
2 teaspoons Kosher salt for spice rub
1 teaspoon Coarsely ground black pepper for spice rub
2 Red bell peppers, grilled and chopped (or piquillo peppers)
½ cup Aged sherry vinegar
3 tablespoons Dijon mustard
2 tablespoons Prepared horseradish, drained
2 tablespoons Honey
1 tablespoon Molasses
2 teaspoons Worcestershire sauce
1 teaspoon Kosher salt for sauce
½ teaspoon Freshly ground black pepper for sauce
Directions
In a small bowl, combine the Spanish paprika, ground cumin, dry mustard powder, ground fennel seeds, 2 teaspoons kosher salt, and 1 teaspoon coarsely ground black pepper to create the Spanish Spice Rub. Set aside.
Prepare the Sherry Vinegar Steak Sauce by combining the grilled red bell peppers (or piquillo peppers), aged sherry vinegar, Dijon mustard, drained horseradish, honey, molasses, Worcestershire sauce, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper in a food processor or blender.
Blend the sauce ingredients until completely smooth. If the mixture is too thick to pour easily, add a few tablespoons of water to reach the desired consistency. Transfer to a serving bowl and set aside.
Pat the steaks dry with paper towels. Brush both sides lightly with olive oil and season with kosher salt and coarsely ground black pepper.
Rub the Spanish Spice Rub evenly on one side of each steak, pressing gently to help it adhere.
Preheat a grill to high heat. Place the steaks on the grill with the spice-rubbed side down. Grill for 3 to 4 minutes without moving, allowing a flavorful crust to develop.
Flip the steaks and continue grilling for 5 to 6 minutes more for medium-rare doneness, or until the internal temperature reaches 145°F at the thickest part.
Transfer the grilled steaks to a serving platter and let rest for 2 to 3 minutes. Serve immediately with the Sherry Vinegar Steak Sauce on the side or drizzled over the top.
