SPANISH SPICE RUBBED RIB-EYE WITH SHERRY VINEGAR STEAK SAUCE
Make and share this Spanish Spice Rubbed Rib-Eye With Sherry Vinegar Steak Sauce recipe from Food.com.
Provided by jkoch960
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- For the sherry vinegar steak sauce:.
- 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, anco chili powder, mustard, fellen, salt and pepper in a small bowl until combined.
- Twenty minutes before grilling, remove the steakds 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 steaks 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 Sherry Vinegar Steak Sauce on the side.
Nutrition Facts : Calories 111.6, Fat 2.4, SaturatedFat 0.3, Sodium 1517.9, Carbohydrate 23.1, Fiber 5.2, Sugar 15.4, Protein 2.9
SPANISH SPICE RUBBED RIB-EYE WITH SHERRY VINEGAR STEAK SAUCE
Steps:
- 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.
- 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.
GREAT CANADIAN STEAK SPICE
This i s a great dry rub spice for steaks and ribs. This is what I use in my BBQ Beef Ribs. Keeps forever too!!
Provided by Doreen Fish
Categories Marinades
Number Of Ingredients 9
Steps:
- 1. Combine all ingredients and store in an air tight container in a cool dry place away fro heat and light.
- 2. Makes 2 1/2 cups
SPANISH STEAK
Provided by Bobby Flay
Time 15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Brush four 12-ounce boneless rib-eyes or strip steaks with olive oil, season with salt and pepper, and rub with Spanish Spice Rub on one side. Grill rub-side down over high heat, 3 to 4 minutes, then flip and grill 5 to 6 more minutes (for medium-rare). Serve with Sherry Vinegar Steak Sauce (recipe below).
- Whisk all of the ingredients in a bowl.
- Blend all of the ingredients in a food processor or blender until smooth. If the mixture is too thick to pour, add a few tablespoons of water.
SPANISH SPICE RUBBED RIB-EYE WITH SHERRY VINEGAR STEAK SAUCE
Steps:
- Sherry Vinegar Steak Sauce:
- Whisk together and let sit for at least 30 minutes.
- Steak:
- Preheat grill to high.
- Combine spices in a bowl. Season the steaks on both sides with more salt and pepper. Rub 1 side of each steak with the rub and drizzle with oil. Place on the grill rub side down and grill until slightly charred and a crust has formed, 2 to 3 minutes. Turn the steak over and continue grilling to medium-rare doneness. Remove from grill and let rest 5 minutes. Serve with steak sauce on the side.
BOBBY FLAY'S STEAK SAUCE
Zippy steak sauce from the one and only Bobby Flay. He gave this recipe out way back when he hosted The Main Ingredient on the Lifetime Channel in 1997.
Provided by Lightly Toasted
Categories Sauces
Time 10m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients and mix well.
HABANERO SHERRY SAUCE
This sauce is reminiscent of Pickapeppa, the well-known Jamaican product. The longer this sauce steeps, the hotter it becomes. Note: This sauce must be made at least a week before serving. From: "The Habanero Cookbook" by Dave DeWitt & Nancy Gerlach.
Provided by Chef Sean 2
Categories Sauces
Time P7DT5m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Compine all ingredients in a bowl or jar, mix well, and let steep for 7 to 10 days to blend the flavors. This sauce will keep for months covered in the refrigerator.
Nutrition Facts : Calories 482.9, Fat 1.4, SaturatedFat 0.1, Sodium 2487.2, Carbohydrate 43, Fiber 2.1, Sugar 28.3, Protein 6.9
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#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #main-dish #beef #european #meat #steak
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