Ingredients

• 3 tablespoons Spanish paprika
• 2 teaspoons ground cumin
• 2 teaspoons dry mustard
• 2 teaspoons ground fennel seeds
• 2 teaspoons kosher salt
• 1 teaspoon coarsely ground pepper
• 2 red bell peppers, grilled, peeled, seeded and chopped (or 6 piquillo peppers, chopped)
• 1/2 cup aged sherry vinegar
• 3 tablespoons Dijon mustard
• 2 tablespoons horseradish, drained
• 2 tablespoons honey
• 1 tablespoon molasses
• 2 teaspoons Worcestershire sauce
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper

Instructions

1. 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).
2. Whisk all of the ingredients in a bowl.
3. 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.
4. Photograph by Steve Giralt