Ingredients

Serves: 4

Spice Rub
2 tablespoons ancho chile powder
2 teaspoons Spanish paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons dry mustard
2 teaspoons dry oregano
1 teaspoon kosher salt
1 teaspoon ground black pepper

Combine spices together in a small bowl.

Caramelized Onions
2 tablespoons unsalted butter
1 tablespoons canola oil
3 large Spanish onions, peeled, halved and thinly sliced
1 teaspoon kosher salt
teaspoon freshly ground black pepper

1. Heat butter and oil in a large saut pan over medium heat. Add the onions, season with salt and pepper and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30-40 minutes.

Provolone Sauce
1 tablespoon unsalted butter
1 tablespoon AP flour
2 cups whole milk, heated
2 cups grated aged provolone cheese
cup grated Parmigiano Reggiano
1 teaspoon kosher salt
teaspoon freshly ground black pepper

1. Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4-5 minutes. Remove the mixture from the heat and whisk in the provolone and parmesan until combined; season with the salt and pepper.


Spice Rubbed Steaks
Four 16-ounce strip steaks, trimmed of fat
1 tablespoons kosher salt
Spice Rub
2 tablespoons canola oil
Chopped fresh flat leaf Italian parsley

1. Preheat broiler. Season the steaks on both sides with the salt. Rub one side of each steak with the spice rub and drizzle the tops with oil.
2. Place steaks on a broiler pan, rub-side up and place under the broiler. Broil until the top of the steak is golden brown and slightly charred, 5-6 minutes. Turn the steaks over and continue broiling to medium-rare doneness, 6-7 minutes longer. Remove and let rest 5 minutes before serving.
3. Ladle some of the sauce onto a large dinner plate. Place each steak on top of the sauce and top the steak with some of the caramelized onions. Garnish with chopped fresh parsley.

BF Steak Sauce
cup Dijon mustard
cup whole grain mustard
cup molasses
3 tablespoons prepared horseradish, drained
2 tablespoons honey
2 tablespoon ketchup
Salt and freshly ground black pepper

Whisk together all ingredients and season with salt and pepper. Cover and let sit at room temperature at least 30 minutes before serving or cover and refrigerate overnight. Bring to room temperature before serving.

Description

Serves: 4 Spice Rub 2 Tablespoons Ancho Chile Powder 2 Teaspoons Spanish Paprika 2 Teaspoons Ground Cumin 2 Teaspoons Ground Coriander 2 Teaspoons Dry Mustard 2 Teaspoons Dry Oregano 1 Teaspoon Kosher Salt 1 Teaspoon Ground Black Pepper Com

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