Sherry Vinegar Steak Sauce:
1 cup aged sherry vinegar
1/4 cup Dijon mustard
1/4 cup pureed piquillo pepper *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
Steak:
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
*Cook's Note: Piquillo peppers are available in jars or cans at specialty stores. To puree, simply drain and puree in a blender.
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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