Spanish Steak with Sherry Vinegar Steak Sauce (Chuleton)

Ingredients

For the rub and steak:

• 1 1/2 tablespoons Spanish smoked paprika (pimentón)
• 1 teaspoon ground cumin
• 1 teaspoon dry mustard
• 1 teaspoon ground fennel seeds
• 1 1/2 teaspoons coarse salt (kosher or sea)
• 1 teaspoon coarsely ground black pepper
• 4 boneless rib-eye or strip steaks, each about 12 ounces
• Extra virgin olive oil

For the sherry vinegar steak sauce:

• 6 jarred piquillo peppers or 2 jarred roasted red bell peppers, drained and coarsely chopped
• 1/2 cup aged sherry vinegar
• 1/4 cup extra virgin olive oil
• 3 tablespoons Dijon mustard
• 2 tablespoons prepared horseradish, drained
• 2 tablespoons honey or agave
• 1 tablespoon molasses
• 2 teaspoons Worcestershire sauce
• 1 teaspoon coarse salt (kosher or sea)
• 1/2 teaspoon freshly ground black pepper

Directions

Step 1

Make the rub: Combine the paprika, cumin, mustard, fennel seeds, salt, and black pepper in a small bowl and whisk to mix. Fifteen minutes before cooking, generously brush each steak on both sides with olive oil and season with the rub.

Step 2

Make the steak sauce: Combine all the ingredients in a food processor or blender until smooth. If the mixture is too thick, add a tablespoon or two of water. Transfer to a small saucepan and warm over low heat. If not serving immediately, transfer the sauce to a covered jar or bottle and refrigerate. It will keep for up to 5 days. (Shake to re-emulsify if the sauce separates.)

Step 3

When ready to cook, set up a grill for direct grilling and heat to high. Brush and oil the grill grate.(Alternatively, heat a grill pan on the stovetop.) Grill the steaks on one side for 3 to 4 minutes. Turn with tongs and grill 5 to 6 minutes more for medium-rare. Serve with the warmed steak sauce.