Spanish Spice Rub Recipe 485

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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 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 SPICE RUBBED CHICKEN BREASTS WITH PARSLEY-MINT SAUCE



Spanish Spice Rubbed Chicken Breasts with Parsley-Mint Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 19

1 tablespoon Spanish paprika
1 tablespoon smoked paprika
2 teaspoons cumin seeds, ground
2 teaspoons mustard seeds, ground
2 teaspoons fennel seeds, ground
1 teaspoon coarsely ground black pepper
2 teaspoons kosher salt
4 (8-ounce) boneless chicken breasts
Olive oil
Parsley-Mint Sauce, recipe follows
1 1/2 cups tightly packed fresh mint leaves
3/4 cup tightly packed fresh flat-leaf parsley
6 cloves garlic, chopped
2 serrano chiles, grilled, peeled, chopped
2 tablespoons honey
2 tablespoons Dijon mustard
1 cup olive oil
Water
Salt and freshly ground black pepper

Steps:

  • Preheat your grill to high.
  • Whisk together the paprika, cumin, mustard, fennel, pepper and salt in a small bowl.
  • Brush the chicken with a few teaspoons of oil on both sides. Rub the breasts on the skin side with some of the rub and place on the grill, rub side down. Grill until golden brown and slightly charred, 4 to 5 minutes. Turn the breasts over and continue cooking until just cooked through, 4 to 5 minutes. Transfer the chicken to a platter and immediately drizzle with some of the Parsley-Mint Sauce. Let rest 5 minutes. Serve with additional sauce on the side.
  • Place the mint, parsley, garlic and serranos in a food processor and process until coarsely chopped. Add the honey and mustard and process until combined. With the motor running, slowly add the olive oil until emulsified.
  • Transfer the mixture to a bowl and whisk in a few tablespoons of cold water to thin to a sauce-like consistency. Season with salt and pepper to taste.

SPANISH RUB



Spanish Rub image

Two kinds of paprika, cilantro and lemon give Spanish flair to pork chops, tenderloin or shrimp. From 'EatingWell.com' and posted for ZWT5 and ZWT8.

Provided by kitty.rock

Categories     Spanish

Time 5m

Yield 1 cup, 1 serving(s)

Number Of Ingredients 6

6 tablespoons smoked paprika
3 tablespoons regular paprika
3 tablespoons dried cilantro
3 tablespoons coarse salt
1 tablespoon ground dried lemon peel
1 1/2 teaspoons fresh ground black pepper

Steps:

  • Combine smoked paprika, regular paprika, cilantro, salt, lemon peel and pepper in a small bowl or funnel into an appropriate size glass jar with tight fitting lid.
  • Store at room temperature for up to 6 months.
  • NOTE: Smoked paprika is a spice made from grinding smoke-dried red peppers. It can be used in many types of savory dishes and is available in many large supermarkets with other spices.

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.

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.

SPANISH SPICE RUB RECIPE - (4.8/5)



Spanish Spice Rub Recipe - (4.8/5) image

Provided by HeatherS

Number Of Ingredients 6

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

Steps:

  • Whisk all of the ingredients in a bowl. 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.

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