Hot cherry vinegar steak sauce

Votes: 2

Time: 15 min.
Complexity: easily
Servings: 4

Hot sauce with cherry vinegar for steak - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Spanish spice mix

3 tbsp paprika
2 tsp ground cumin
2 tsp mustard powder
2 tsp ground fennel seeds
2 teaspoons coarse salt
1 teaspoon coarsely ground pepper
Preparation: Mix all ingredients in a bowl.

Cherry Vinegar Steak Sauce

2 grilled, skinned, seeded and sliced red peppers (or 6 sliced piquillo peppers)
1/2 cup aged cherry vinegar
3 tablespoons Dijon mustard
2 tbsp horseradish (strain)
2 tablespoons of honey
1 tbsp. molasses
2 tsp Worcestershire sauce
1 teaspoon coarse salt
1/2 tsp ground pepper
Preparation: Blend all ingredients in a food processor or blender until smooth. If the mixture is too thick and doesn't spread, add a few tablespoons of water.

Ingredient Substitution Suggestions

We recommend

Recipe:

Brush 4 ribeye steaks (chump) or short loin steaks (about 12 oz. each) with olive oil, salt, pepper, and rub with Spanish spice mix (rub recipe included) on one side.

Grill seasoned side down over high heat for 3-4 minutes, then flip and grill for another 5-6 minutes (or until medium-rare). Serve with cherry vinegar steak sauce (recipe included).