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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the sherry vinegar steak sauce:. | 2. 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. | 3. For the Spanish spice rub:. | 4. Whisk together the paprika, anco chili powder, mustard, fellen, salt and pepper in a small bowl until combined. | 5. Twenty minutes before grilling, remove the steakds from the refrigerator and let sit, covered at room temperature. | 6. Preheat grill to high. | 7. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red bell pepper	2		grilled peeled seeded chopped drained chopped	-	-	-	-
sherry wine vinegar	3/4	cup	aged	-	-	-	-
dijon mustard	3	tablespoons		-	-	-	-
horseradish	1	tablespoon	drained prepared	7.2	1.6935	0.177	0.1035
honey	2	tablespoons		-	-	-	-
molasses	1	tablespoon		61.0812	15.74	0.0	0.0211
worcestershire sauce	2	teaspoons		8.84	2.2055	0.0	0.0
kosher salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
paprika	3	tablespoons		57.528	11.014000000000001	2.8846	2.6296
ancho chile powder	1	tablespoon	dried	-	-	-	-
mustard seed	1	tablespoon	ground	32.004	1.7697	1.643	2.2831
fennel seed	1	tablespoon	ground	20.01	3.0328	0.9164	0.8625
kosher salt	2	teaspoons		-	-	-	-
black pepper	1	teaspoon	coarse ground	2.8865	0.7354	0.1195	0.0375
new york filet mignon	4			-	-	-	-
olive oil				-	-	-	-
salt black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.