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: 1 cup aged sherry vinegar; 1/4 cup Dijon mustard; 1/4 cup pureed piquillo pepper *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; *Cook's Note: Piquillo peppers are available in jars or cans at specialty stores. To puree, simply drain and puree in a blender.

Servings: persons

1 cup aged sherry vinegar
1/4 cup Dijon mustard
1/4 cup pureed piquillo pepper *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
*Cook's Note: Piquillo peppers are available in jars or cans at specialty stores. To puree, simply drain and puree in a blender.

1
Whisk together and let sit for at least 30 minutes.
2
Steak:
3
Preheat grill to high.
4
Combine spices in a bowl.
5
Season the steaks on both sides with more salt and pepper.
6
Rub 1 side of each steak with the rub and drizzle with oil.
7
Place on the grill rub side down and grill until slightly charred and a crust has formed, 2 to 3 minutes.
8
Turn the steak over and continue grilling to medium-rare doneness.
9
Remove from grill and let rest 5 minutes.
10
Serve with steak sauce on the side.

103

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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 17 ingredients. The key ingredients include: 1 cup aged sherry vinegar, 1/4 cup Dijon mustard, 1/4 cup pureed piquillo pepper *see Cook's note, 1 tablespoon prepared horseradish, drained, and more.

Yes, Spanish Spice Rubbed Rib-eye with Sherry Vinegar Steak Sauce falls under the Meat & Poultry 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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