Best 2 Spanish Spice Rubbed Rib Eye With Sherry Vinegar Steak Sauce Recipes

Tantalize your taste buds with a culinary journey to the vibrant flavors of Spain with our Spanish Spice Rubbed Rib-Eye with Sherry Vinegar Steak Sauce. This mouthwatering dish features a succulent rib-eye steak generously coated in a tantalizing blend of Spanish spices, creating a symphony of savory and smoky notes. Savor the tender, juicy steak cooked to perfection, accompanied by a rich and tangy sherry vinegar steak sauce that adds a delightful acidity and depth of flavor. Elevate your meal with the accompanying recipes for a complete Spanish feast: prepare the authentic Spanish rice dish, paella, bursting with vibrant colors and flavors of seafood, chicken, and vegetables. Indulge in the classic tapas dish, patatas bravas, featuring crispy potatoes smothered in a spicy tomato sauce and topped with a creamy aioli sauce. Experience the vibrant flavors of Spain with this comprehensive culinary adventure.

Check out the recipes below so you can choose the best recipe for yourself!

SPANISH SPICE RUBBED RIB-EYE WITH SHERRY VINEGAR STEAK SAUCE

Spanish Spice Rubbed Rib-Eye With Sherry Vinegar Steak Sauce image

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

Ingredients

2 grilled red bell peppers, peeled, seeded and chopped (or 4 piquillo peppers, drained and chopped)
3/4 cup aged sherry wine vinegar
3 tablespoons Dijon mustard
1 tablespoon prepared horseradish, drained
2 tablespoons honey
1 tablespoon molasses
2 teaspoons Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
3 tablespoons spanish paprika
1 tablespoon dried ancho chile powder
1 tablespoon mustard seeds, ground
1 tablespoon fennel seed, ground
2 teaspoons kosher salt
1 teaspoon fresh coarse ground black pepper
4 (12 ounce) New York strip steaks or 4 (12 ounce) filet mignon
olive oil
salt & freshly ground black pepper

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

Spanish Spice Rubbed Rib-Eye with Sherry Vinegar Steak Sauce image

Provided by Bobby Flay

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 18

Ingredients

2 grilled red bell peppers, peeled, seeded and chopped or 4 piquillo peppers, drained and chopped
3/4 cup aged sherry vinegar
3 tablespoons Dijon mustard
1 tablespoon prepared horseradish, drained
2 tablespoons honey
1 tablespoon molasses
2 teaspoons Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons Spanish paprika
1 tablespoon ancho chili powder
1 tablespoon mustard seeds, ground
1 tablespoon fennel seeds, ground
2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper
4 (12-ounce) boneless rib-eye or NY Strip or filet mignon
Olive oil
Salt and freshly ground black pepper

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.

Tips:

To ensure the best flavor, use high-quality rib-eye steaks that are at least 1 inch thick.
The Spanish spice rub can be made ahead of time and stored in an airtight container for up to 2 weeks.
When grilling the steaks, cook them over medium-high heat for 4-5 minutes per side for medium-rare, or 5-6 minutes per side for medium.
The sherry vinegar steak sauce is a great way to add a tangy and flavorful touch to the steaks.
Serve the steaks with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.

Conclusion:

This Spanish spice-rubbed rib-eye with sherry vinegar steak sauce is a delicious and flavorful dish that is perfect for a special occasion or a weeknight meal. The spice rub gives the steaks a wonderful depth of flavor, while the sherry vinegar steak sauce adds a tangy and acidic touch. This dish is sure to please everyone at the table.