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
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
NEW YORK STEAKS WITH A VANILLA AND CHERRY SAUCE
Grilled steak with a cherry, vanilla, and wine sauce. Fresh cherries could be replaced with dried cherries, rehydrated in wine sauce.
Provided by CupcakeSparkles11
Categories Meat and Poultry Recipes Beef Steaks Strip Steak Recipes
Time 40m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for high heat, and lightly oil the grate. Rub the New York steaks on both sides with the Worcestershire sauce, then season to taste with salt and pepper.
- Cook the steaks on the preheated grill until they are beginning to firm, and are hot and slightly pink in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Once the steaks are done, cover them with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes.
- While the steaks are cooking, prepare the cherry sauce by bringing the red wine to a boil in a saucepan over medium-high heat; boil for 5 minutes. Stir in the cherries, sugar, and vanilla extract. Return to a boil, then reduce heat to medium, and simmer until the cherries are tender, 5 to 7 minutes. Dissolve the cornstarch in the water, then stir into the simmering cherry sauce. Cook for a few minutes until the cherry sauce thickens. Pour the sauce over the steaks to serve.
Nutrition Facts : Calories 623.7 calories, Carbohydrate 37.3 g, Cholesterol 106.3 mg, Fat 28 g, Fiber 3.3 g, Protein 36.2 g, SaturatedFat 10.8 g, Sodium 256.4 mg, Sugar 30 g
SPANISH STEAK
Provided by Bobby Flay | Bio & Top Recipes
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.
ARGENTINEAN SKEWERS WITH SHERRY VINEGAR STEAK SAUCE AND GRILLED SCALLIONS
Steps:
- Combine the parsley, cilantro, garlic, peppers and oil in a food processor and process until smooth. Transfer the mixture to a large baking dish, add the beef and toss to coat in the mixture. Cover and refrigerate for at least 30 minutes and up to 8 hours.
- Heat the grill to high. Skewer 2 pieces of the beef onto 2 skewers so that the meat lays flat on the grill. Season the meat on both sides with salt and pepper and grill until golden brown, slightly charred on both sides and cooked to medium-rare doneness, about 3 minutes per side.
- Brush the green onions with canola oil and season with salt and pepper. Grill for 2 to 3 minutes per side or until slightly charred and just cooked through.
- Serve skewers with grilled scallions and Sherry Vinegar Steak Sauce.
- Combine the parsley, cilantro, garlic, peppers and oil in a food processor and process until smooth. Transfer the mixture to a large baking dish, add the beef and toss to coat in the mixture. Cover and refrigerate for at least 30 minutes and up to 8 hours.
- Heat the grill to high. Skewer 2 pieces of the beef onto 2 skewers so that the meat lays flat on the grill. Season the meat on both sides with salt and pepper and grill until golden brown, slightly charred on both sides and cooked to medium-rare doneness, about 3 minutes per side.
- Brush the green onions with canola oil and season with salt and pepper. Grill for 2 to 3 minutes per side or until slightly charred and just cooked through.
- Serve skewers with grilled scallions and 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. Can be made 1 day in advance and refrigerated.
- Place the peppers, vinegar, mustard, horseradish, honey, molasses, Worcestershire, salt and pepper in a food processor or blender and blend until smooth. Can be made 1 day in advance and refrigerated.
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.
PAN-SEARED STEAKS WITH SHALLOT SAUCE
Categories Beef Valentine's Day Low Carb Quick & Easy Father's Day Dinner Meat Steak Winter Anniversary Shallot Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings; can be doubled
Number Of Ingredients 6
Steps:
- Sprinkle steaks with salt and pepper. Heat medium skillet over medium-high heat. Add steaks and cook about 4 minutes per side for rare; transfer to plates. Add remaining ingredients to skillet. Boil until sauce thickens, scraping up any browned bits, about 3 minutes. Spoon sauce over steaks.
CHIMICHURRI SAUCE FOR STEAKS
This is a great Argentinean marinade or sauce. Use it on grilled meats, such as T-bone, porterhouse or skirt steak. The sauce is best if used immediately but will keep in the refrigerator for a couple of days.
Provided by Ty Robbins
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 8
Number Of Ingredients 8
Steps:
- In a blender or food processor, combine the parsley, garlic, oil, vinegar, lemon juice, salt, ground black pepper and cayenne pepper. Mix well, but do not puree.
Nutrition Facts : Calories 189.9 calories, Carbohydrate 2.2 g, Fat 20.3 g, Fiber 0.4 g, Protein 0.5 g, SaturatedFat 2.8 g, Sodium 296.3 mg, Sugar 0.3 g
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