Spanish Spice Rubbed Rib-Eye with Sherry Vinegar Steak Sauce Recipe

Name: Spanish Spice Rubbed Rib-Eye with Sherry Vinegar Steak Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
Can be made 1 day in advance and refrigerated.
3
Whisk together the paprika, ancho chili powder, mustard, fennel, salt and pepper in a small bowl until combined.
4
Twenty minutes before grilling, remove the steaks from the refrigerator and let sit, covered at room temperature.
5
Preheat grill to high.
6
Brush the steaks on both sides with oil and season liberally with salt and black pepper.
7
Rub 1 side of each steak with 1 tablespoon of the rub.
8
Place the steaks on the grill, rub-side down and let cook until golden brown and slightly charred, 3 to 4 minutes.
9
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).
10
Remove the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.
11
Serve with the Sherry Vinegar Steak Sauce on the side.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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, and more.

Yes, Spanish Spice Rubbed Rib-Eye with Sherry Vinegar Steak Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish Spice Rubbed Rib-Eye with Sherry Vinegar Steak Sauce

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