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Ingredients

Sherry Vinegar Steak Sauce:

• 1 cup aged sherry vinegar
• 1/4 cup Dijon mustard
• 1/4 cup pureed piquillo pepper *see Cook's note
• 1 tablespoon prepared horseradish, drained
• 2 tablespoons honey
• 2 tablespoons Worcestershire sauce
• 1 tablespoon molasses
• Salt and freshly ground black pepper

Steak:

• 3 tablespoons Spanish paprika
• 1 tablespoon cumin seeds, ground
• 1 tablespoon mustard seeds, ground
• 2 teaspoons fennel seeds, ground
• 2 teaspoon coarsely ground black pepper
• 2 teaspoons kosher salt
• 2 (16-ounce) boneless rib-eye
• Canola oil
• *Cook's Note: Piquillo peppers are available in jars or cans at specialty stores. To puree, simply drain and puree in a blender.

Description

Food Network Invites You To Try This Spanish Spice Rubbed Rib-eye With Sherry Vinegar Steak Sauce Recipe From Bobby Flay.

Food Network