Spanish Steak Sauce Recipes

CLASSIC ESPAGNOLE SAUCE

Steps:

• Cook the vegetables: In a heavy bottomed saucepan over medium heat, melt the butter. Add the diced onions, celery, and carrots. Cook, stirring occasionally, until the vegetables are softened, 5 to 6 minutes.
• Make the brown roux: Add the flour to the pan with the vegetables and whisk to incorporate fully. Reduce the heat to low and cook, whisking often, until the flour turns deep golden brown, 6 to 10 minutes.
• Add the beef stock, tomato puree, and herbs: Gradually pour in the stock and whisk simultaneously until there are no lumps in the sauce. Stir in the tomato puree, salt, peppercorns, bay leaf, and parsley stems.
• Reduce the sauce: Bring the sauce to a boil over medium-high heat. Adjust the heat to maintain a steady simmer (small bubbles occasionally rise to the surface of the sauce). Cook for 35 to 45 minutes, stirring frequently to keep the bottom of the pot from scorching, until the volume reduces by about 1/3. When ready the sauce should be just thick enough to coat the back of a spoon. It is not a thick sauce, but approximately the consistency of heavy cream or thin gravy.
• Strain the sauce: Line a large strainer with cheesecloth and set it over a bowl. Strain the sauce into the bowl and discard the solids.
• Store sauce: Store in an airtight container in the refrigerator for up to 5 days. Reheat over low heat, whisking constantly, on the stovetop. Did you love this recipe? Give us some stars below!

SALSA ESPAñOLA (SPANISH SAUCE)

Steps:

• Peel and coarsely chop the onions, carrots, and leek (including some of the green portion).
• Pour the olive oil into a large saucepan or pot and heat on medium. Add the chopped vegetables and brown them for about 5 minutes. Stir occasionally to ensure that the vegetables do not burn.
• As you stir, gradually sprinkle the flour into the vegetables and allow the mixture to cook on low heat for two to three minutes.
• Slowly pour in the beef broth, while stirring. Simmer for 45 minutes uncovered, on low heat.
• Once simmered, add salt to taste. Using a stick mixer or food processor, puree vegetables until smooth. Then, pour through a sieve. The sauce should not have any lumps. Serve warm to accompany roast or grilled meats.

SPANISH STEAK

Steps:

• 1. Salt and pepper raw steaks and dredge them through the flour.
• 2. Pour 2 Tbsp of oil into iron skillet and turn heat to medium. Let skillet heat thoroughly.
• 3. Sear the pieces of round steak and turn the fire on low.
• 4. Add chopped onion, bell pepper, jalapeno, tomato and can of Rotel.
• 5. Add can of tomato sauce and use the can to add water to just cover the top of the steaks.
• 6. Add salt, pepper, minced garlic, Worcestershire sauce and cayenne pepper (opt.).
• 7. Stir, cover and let simmer on low heat for at least one hour. Check and stir occasionally to prevent sticking or burning.
• 8. Liquid should thicken as it cooks.

SPANISH STEAK

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

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 RUBBED RIB-EYE WITH SHERRY VINEGAR STEAK SAUCE

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

Steps:

• Cut steak in serving pieces.
• Roll in flour.
• Heat oil; salt and pepper steaks; and brown on each side.
• Place in baking dish.
• Add onion to oil, saute until soft.
• Add pepper, mushrooms, tomato sauce, worcestershire sauce and lemon juice.
• Cook and stir for 2 minutes.
• Pour over steaks in baking dish.
• Bake, covered at 350* for 1/1/2 hour.