Spanish Spice Rubbed Rib Eye With Sherry Vinegar Steak Sauce Food

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.

SPANISH SPICE RUBBED RIB-EYE WITH SHERRY VINEGAR STEAK SAUCE

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.

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.

SPANISH SPICE RUB RECIPE - (4.8/5)

Steps:

• Whisk all of the ingredients in a bowl. 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.

SPICE-RUBBED RIB-EYE KABOBS WITH SALSA VERDE

Steps:

• To make the rub: In a large bowl, mix the spice ingredients first 5 ingredients salt thru chili powder.
• Cut the rib-eye steaks into 1-inch chunks, removing and discarding any large pieces of fat.
• Add the chunks of steak to the bowl and toss to coat them evenly with the spices. Add just enough oil to lightly coat the chunks of meat.
• Mix well.
• Thread the chucks on skewers, leaving a little room between each chunk.
• Set aside at room temperature for 20 to 30 minutes while you make the sauce.
• In a food processor, finely chop the basil, parsley, anchovy fillets, and garlic.
• Add the remaining sauce ingredients and let the machine run until you a have a fine puree, 1 to 2 minutes, scraping down the sides of the bowl occasionally.
• Grill the skewers over Direct High heat until cooked to desired doneness, 4 to 6 minutes for medium-rare, turning once or twice.
• Serve warm with a little sauce spooned over the top.