Recipes

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. 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