Filetes a la parrilla estilo español
Servings
2
Prep Time
15 minutes
Cook Time
10 minutes
The steak rub, featuring Spanish paprika, hot smoked paprika, mustard seeds, fennel seeds, black pepper, and cumin, coats the meat with an aromatic blend of spices, while the orange zest adds a bright and zesty citrus twist. The accompanying Spanish steak sauce, made with roasted red peppers, honey, chilies, Dijon mustard, and garlic, provides a sweet and tangy contrast that perfectly complements the bold flavors of the steak.
Despite the adventurous flavor profile, this recipe is surprisingly simple to prepare, with minimal ingredients and straightforward cooking techniques. It's perfect for both weeknight dinners and special occasions alike. Overall, this recipe is a must-try for anyone looking to update their steak game with bold and exciting flavors inspired by the vibrant cuisine of Spain.
Ingredients
-
2 x 14 to 16-ounce, bone-in striploin steaks (or 10 to 12 ounce boneless)
- Olive oil
- Orange zest
- Chopped parsley
-
1 tablespoon Spanish paprika
- 1/2 tablespoon hot smoked Spanish paprika
- 1 teaspoon dry mustard seeds (or 1/2 teaspoon powder)
- 1 teaspoon fennel seeds (or 1/2 teaspoon ground)
- 1 teaspoon whole black peppercorns (or 1/2 teaspoon freshly ground)
- 1 teaspoon kosher salt
- 1/2 teaspoons ground cumin
-
170 ml roasted red peppers
- 2 tablespoons honey
- 1/2 tablespoon chili peppers in oil
- 2 tablespoons white cooking wine vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons Extra Virgin Olive Oil
- 1 tablespoons orange juice
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic
Spanish Steak Rub
Spanish Steak Sauce
Directions
Spanish Steak Rub
Combine all of the ingredients in a mortar and pestle and grind until ground into a coarse powder.
- Brush the steaks with a light coating of olive oil, then season liberally with the steak rub. Zest an orange over the steaks and set aside.
Spanish Steak Sauce
Add all of the ingredients into a mini food processor or blender and blitz until smooth. If the mixture is too thick to pour, add a tablespoon of water, wine vinegar or orange juice.
Grill the Steaks
Preheat the grill on high heat (lower if using an infrared sear zone).
- Grill for 3 to 4 minutes, then flip and grill for 4 to 5 minutes more or until an instant read thermometer reads 125°F for medium-rare. Remove to a cutting board and lightly tent with foil.
Slice and Serve
Let rest for 10 minutes before slicing and serving. Finish the steaks with a sprinkle of orange zest and chopped parsley.
- Serve with the steak sauce and an assortment of grilled vegetables. Enjoy.
