Spanish Steak Recipe

Recipe Details

• Level: Easy
• Yield: 4 servings
• Total Time: 15 min
• Prep Time: 5 min
• Cook Time: 10 min

Nutritional Analysis Per Serving

Serving Size: 1 of 4 servings

• Calories: 113
• Total Fat: 2 g
• Saturated Fat: 0 g
• Carbohydrates: 23 g
• Dietary Fiber: 5 g
• Sugar: 17 g
• Protein: 3 g
• Cholesterol: 0 mg
• Sodium: 317 mg

Spanish Spice Rub

• 3 tablespoons Spanish paprika
• 2 teaspoons ground cumin
• 2 teaspoons dry mustard
• 2 teaspoons ground fennel seeds
• 2 teaspoons kosher salt
• 1 teaspoon coarsely ground pepper

Sherry Vinegar Steak Sauce

• 2 red bell peppers, grilled, peeled, seeded and chopped (or 6 piquillo peppers, chopped)
• 1/2 cup aged sherry vinegar
• 3 tablespoons Dijon mustard
• 2 tablespoons horseradish, drained
• 2 tablespoons honey
• 1 tablespoon molasses
• 2 teaspoons Worcestershire sauce
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper

Instructions

Prepare the Spanish Spice Rub

1. Mix all spice rub ingredients together in a bowl until well combined.

Prepare the Sherry Vinegar Steak Sauce

1. Combine all sauce ingredients in a food processor or blender and blend until smooth. If the sauce is too thick, add a few tablespoons of water to reach the desired consistency.

Cook the Steaks

1. Brush four 12-ounce boneless rib-eye or strip steaks with olive oil, season with salt and pepper, and coat one side with the Spanish Spice Rub. Place rub-side down on a hot grill and cook over high heat for 3 to 4 minutes. Flip and continue grilling for another 5 to 6 minutes (for medium-rare). Serve with Sherry Vinegar Steak Sauce.

Photograph by Steve Giralt | Courtesy of Recipe Iseasy Magazine