Spanish Spice-Rubbed Steak
Adapted from Bobby Flay’s Grill It
We have had an unseasonably warm and sunny October. Since my appetite seems to follow the weather, I have been craving for delicious dishes off the grill. Whenever I mention this to Red, his first response is always: “What about some steaks then?” After five blissful years, I have finally learned the beauty of compromise and said “yes”. I figured I could use some variety from my go-to, turkey burgers. This steak reminds us of those delicious juicy, and boldly seasoned steaks that we enjoyed during our trip to Spain several years back. The seasoning is aggressive, so it’s not for the faint of heart. It is very flavorful and develops a nice thick crust. This steak definitely begs for a glass of Rioja. I used a flat-iron steak for ours since it was on sale :), but you can easily substitute for other steaks such as those mentioned below. We paired this steak with Maple-Roasted Brussels Sprouts, but it would also pair well with pan-fried or roasted potatoes and a simple salad. Have a great weekend everyone!
3 tbsp Spanish paprika
2 tsp ground cumin
2 tsp dry mustard
2 tsp ground fennel seeds
Kosher salt and coarsely ground black pepper
4 (12-ounce) boneless rib-eye or New York strip steaks or fillets mignons
2 tbsp olive oil
Whisk together the paprika, cumin, mustard, fennel, 2 tsp salt, and 1 tsp of pepper in a small bowl until combined.
Twenty minutes before grilling, remove the steaks from the refrigerator and let sit covered, at room temperature.
Heat your grill to high.
Brush the steaks on both sides with oil and season liberally with salt and pepper. Rub 1 side of each steak with about 1 tbsp of the spice mixture. Place the steaks on the grill, rub side down, and let cook until golden brown and slightly charred, 3 to 4 minutes. Turn the steaks over and continue grilling for 5-6 minutes for medium rare.
Remove the steaks to a cutting board or platter, tent loosely with foil, and let rest for 5 minutes before slicing.
Yield: 4 servings
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