Spanish Steak

This delicious Spanish Steak recipe by Bobby Flay is quick, easy, and packed with flavor. With a smoky Spanish spice rub and a tangy sherry vinegar steak sauce, this meal is perfect for a weeknight dinner or weekend BBQ. You can easily swap ingredients like peppers to suit your taste, making it versatile and mouthwatering.

Ingredients Needed:

Spanish Spice Rub:

• 3 tablespoons Spanish paprika
• 2 teaspoons ground cumin
• 2 teaspoons dry mustard
• 2 teaspoons ground fennel seeds
• 2 teaspoons kosher salt
• 1 teaspoon coarsely ground pepper

Sherry Vinegar Steak Sauce:

• 2 red bell peppers, grilled, peeled, seeded, and chopped (or 6 piquillo peppers, chopped)
• 1/2 cup aged sherry vinegar
• 3 tablespoons Dijon mustard
• 2 tablespoons horseradish, drained
• 2 tablespoons honey
• 1 tablespoon molasses
• 2 teaspoons Worcestershire sauce
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper

How To Make Spanish Steak Recipe?

1. Prepare the Steak: Brush four 340g boneless rib-eye or strip steaks with olive oil, season with salt and pepper, and rub the Spanish Spice Rub on one side. Grill the steaks for 3-4 minutes rub-side down, then flip and grill for 5-6 more minutes for medium-rare. Serve with the Sherry Vinegar Steak Sauce.
2. Prepare the Spanish Spice Rub: Mix 45g Spanish paprika, 4g ground cumin, 4g dry mustard, 4g ground fennel seeds, 12g kosher salt, and 2g coarsely ground pepper in a bowl.
3. Make the Sherry Vinegar Steak Sauce: Put 240g grilled red bell peppers (or piquillo peppers), 120ml aged sherry vinegar, 45g Dijon mustard, 30g horseradish, 30g honey, 15g molasses, 10ml Worcestershire sauce, 6g kosher salt, and 1g freshly ground pepper in a blender. Blend until smooth, adding water if the sauce is too thick.

Recipe Tips:

• Use Fresh Ingredients: Fresh spices and peppers will give the steak more flavor. Freshly ground pepper and freshly roasted peppers will enhance the taste.
• Adjust Cooking Time: If you prefer your steak more or less cooked, adjust the grilling time by 1-2 minutes per side.
• Don’t Overcrowd the Grill: Cook the steaks in batches if needed. Overcrowding will lower the grill’s temperature, and your steak may not cook evenly.
• Rest the Steak: After grilling, let the steaks rest for a few minutes. This helps the juices redistribute, making the meat more tender and juicy.
• Make Extra Sauce: Double the sherry vinegar steak sauce recipe. It’s great for dipping and adds extra flavor to any side dishes.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover Spanish Steak cool down to room temperature, then put it in an airtight container. It can be stored in the fridge for up to 3 days.
• Reheat: Heat a pan over medium heat, add a bit of oil or butter, and warm the steak for 3-5 minutes, flipping once.

Nutrition Facts:

• Calories: 217 kcal
• Total Fat: 6.5g
• Saturated Fat: 1.6g
• Cholesterol: 95.2mg
• Sodium: 689.5mg
• Potassium: 753.4mg
• Total Carbohydrate: 12.2g
• Dietary Fiber: 2.5g
• Sugars: 5.8g
• Protein: 27.7g

Try More Bobby Flay Recipes:

• Philly Cheese Steak
• Perfectly Grilled Steak Recipe
• Bobby Flay Hanger Steak Recipe
• Bobby Flay​ Flat Iron Steak Marinade

Spanish Steak

Author: Mohamed Shili Cooking Method:Grilling Cuisine:Spanish Courses:Dinner Recipe Keys: S Spanish Steak

Difficulty:BeginnerPrep time: 10 minutesCook time: 15 minutesRest time: 5 minutesTotal time: 30 minutesServings:4 servingsCalories:217 kcal Best Season:Suitable throughout the year

Description

This delicious Spanish Steak recipe by Bobby Flay is quick, easy, and packed with flavor. With a smoky Spanish spice rub and a tangy sherry vinegar steak sauce, this meal is perfect for a weeknight dinner or weekend BBQ. You can easily swap ingredients like peppers to suit your taste, making it versatile and mouthwatering.

Ingredients

Spanish Spice Rub:

• 3 tablespoons Spanish paprika
• 2 teaspoons ground cumin
• 2 teaspoons dry mustard
• 2 teaspoons ground fennel seeds
• 2 teaspoons kosher salt
• 1 teaspoon coarsely ground pepper

Sherry Vinegar Steak Sauce:

• 2 red bell peppers, grilled, peeled, seeded, and chopped (or 6 piquillo peppers, chopped)
• 1/2 cup aged sherry vinegar
• 3 tablespoons Dijon mustard
• 2 tablespoons horseradish, drained
• 2 tablespoons honey
• 1 tablespoon molasses
• 2 teaspoons Worcestershire sauce
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper

Instructions

1. Prepare the Steak: Brush four 340g boneless rib-eye or strip steaks with olive oil, season with salt and pepper, and rub the Spanish Spice Rub on one side. Grill the steaks for 3-4 minutes rub-side down, then flip and grill for 5-6 more minutes for medium-rare. Serve with the Sherry Vinegar Steak Sauce.
2. Prepare the Spanish Spice Rub: Mix 45g Spanish paprika, 4g ground cumin, 4g dry mustard, 4g ground fennel seeds, 12g kosher salt, and 2g coarsely ground pepper in a bowl.
3. Make the Sherry Vinegar Steak Sauce: Put 240g grilled red bell peppers (or piquillo peppers), 120ml aged sherry vinegar, 45g Dijon mustard, 30g horseradish, 30g honey, 15g molasses, 10ml Worcestershire sauce, 6g kosher salt, and 1g freshly ground pepper in a blender. Blend until smooth, adding water if the sauce is too thick.

Notes

• Use Fresh Ingredients: Fresh spices and peppers will give the steak more flavor. Freshly ground pepper and freshly roasted peppers will enhance the taste.
• Adjust Cooking Time: If you prefer your steak more or less cooked, adjust the grilling time by 1-2 minutes per side.
• Don’t Overcrowd the Grill: Cook the steaks in batches if needed. Overcrowding will lower the grill’s temperature, and your steak may not cook evenly.
• Rest the Steak: After grilling, let the steaks rest for a few minutes. This helps the juices redistribute, making the meat more tender and juicy.
• Make Extra Sauce: Double the sherry vinegar steak sauce recipe. It’s great for dipping and adds extra flavor to any side dishes.

Keywords:Spanish Steak