Sherry Vinegar Steak Sauce Recipes

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ARGENTINEAN SKEWERS WITH SHERRY VINEGAR STEAK SAUCE AND GRILLED SCALLIONS



Argentinean Skewers with Sherry Vinegar Steak Sauce and Grilled Scallions image

Provided by Bobby Flay

Categories     main-dish

Time 1h12m

Yield 4 servings

Number Of Ingredients 40

1 cup packed fresh flat-leaf parsley
1 cup packed fresh cilantro leaves
2 heads garlic, unpeeled, halved horizontally
2 jalapeno peppers, tops trimmed
1/2 cup canola oil
18 ounces sirloin, cut into 1-inch dice
6-inch wooden skewers, soaked in cold water for at least 30 minutes
Salt and freshly ground black pepper
12 green onions, trimmed
Canola oil
Sherry Vinegar Steak Sauce, recipe follows
1 cup packed fresh flat-leaf parsley
1 cup packed fresh cilantro leaves
2 heads garlic, unpeeled, halved horizontally
2 jalapeno peppers, tops trimmed
1/2 cup canola oil
18 ounces sirloin, cut into 1-inch dice
6-inch wooden skewers, soaked in cold water for at least 30 minutes
Salt and freshly ground black pepper
12 green onions, trimmed
Canola oil
Sherry Vinegar Steak Sauce, recipe follows
4 piquillo peppers, drained and chopped or 2 roasted red peppers, drained and chopped
1/2 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
4 piquillo peppers, drained and chopped or 2 roasted red peppers, drained and chopped
1/2 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

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



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

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.

SPANISH STEAK



Spanish Steak image

Provided by Bobby Flay

Time 15m

Yield 4 servings

Number Of Ingredients 15

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
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

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.

STEAK WITH CHIPOTLE-LIME CHIMICHURRI



Steak with Chipotle-Lime Chimichurri image

Steak gets a flavor kick from chimichurri. This piquant, all-purpose herb sauce is so versatile, it complements most any grilled meat, poultry or fish. -Laureen Pittman, Riverside, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 13

2 cups fresh parsley leaves
1-1/2 cups fresh cilantro leaves
1/2 medium red onion, coarsely chopped
1 to 2 chipotle peppers in adobo sauce
5 garlic cloves, sliced
1/2 cup olive oil
1/4 cup white wine vinegar
1 teaspoon grated lime zest
1/4 cup lime juice
3 teaspoons dried oregano
1-1/4 teaspoons salt, divided
3/4 teaspoon pepper, divided
2 pounds beef flat iron steaks or 2 beef top sirloin steaks (1 pound each)

Steps:

  • For chimichurri, place the first 5 ingredients in a food processor; pulse until finely chopped. Add oil, vinegar, lime zest, lime juice, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper; process until blended. Transfer to a bowl; refrigerate, covered, until serving., Sprinkle steaks with the remaining salt and pepper. Grill, covered, over medium heat 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes before slicing. Serve with chimichurri.

Nutrition Facts : Calories 336 calories, Fat 26g fat (7g saturated fat), Cholesterol 73mg cholesterol, Sodium 462mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 22g protein.

CHIMICHURRI SAUCE FOR STEAKS



Chimichurri Sauce for Steaks image

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

1 bunch fresh parsley, chopped
8 cloves garlic, minced
¾ cup olive oil
¼ cup sherry wine vinegar
3 tablespoons lemon juice
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground cayenne pepper

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

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

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 16

1 cup aged sherry vinegar
1/4 cup Dijon mustard
1/4 cup pureed piquillo peppers (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
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

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.

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