Spanish Steak Sauce Recipes

Steps:

• 1. Salt and pepper raw steaks and dredge them through the flour.
• 2. Pour 2 Tbsp of oil into iron skillet and turn heat to medium. Let skillet heat thoroughly.
• 3. Sear the pieces of round steak and turn the fire on low.
• 4. Add chopped onion, bell pepper, jalapeno, tomato and can of Rotel.
• 5. Add can of tomato sauce and use the can to add water to just cover the top of the steaks.
• 6. Add salt, pepper, minced garlic, Worcestershire sauce and cayenne pepper (opt.).
• 7. Stir, cover and let simmer on low heat for at least one hour. Check and stir occasionally to prevent sticking or burning.
• 8. Liquid should thicken as it cooks.

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.

Steps:

• Cut steak in serving pieces.
• Roll in flour.
• Heat oil; salt and pepper steaks; and brown on each side.
• Place in baking dish.
• Add onion to oil, saute until soft.
• Add pepper, mushrooms, tomato sauce, worcestershire sauce and lemon juice.
• Cook and stir for 2 minutes.
• Pour over steaks in baking dish.
• Bake, covered at 350* for 1/1/2 hour.