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Recipe

Spice-Rubbed Steaks with Grilled Gazpacho Sauce

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Scott Phillips

Servings: 4

Reminiscent of the classic chilled Spanish soup, this spicy, smoky, tangy sauce is also delicious with grilled chicken breasts or pork chops.

Ingredients

  • 2-1/2 Tbs. olive oil
  • Kosher salt
  • 1 Tbs. smoked paprika
  • 2 tsp. chili powder
  • 1-1/2 tsp. garlic powder
  • 1-1/2 tsp. onion powder
  • 2 plum tomatoes, halved lengthwise and seeded
  • 1 red bell pepper, quartered and seeded
  • 1/2 red onion, cut into 6 wedges through the root
  • 4 boneless beef strip steaks, about 1 inch thick (about 9 oz. each), trimmed of excess fat
  • 1 Tbs. fresh oregano leaves
  • 2 tsp. sherry vinegar; more to taste
  • 1/8 tsp. ground cumin
  • Hot sauce to taste (optional)
  • 1/3 cup pitted and sliced olives (black, green, or a combination)

Nutritional Information

      Calories (kcal) : 460
      Fat Calories (kcal): 240
      Fat (g): 27
      Saturated Fat (g): 7
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 15
      Cholesterol (mg): 110
      Sodium (mg): 510
      Carbohydrates (g): 8
      Fiber (g): 3
      Protein (g): 43

Preparation

  • Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire.
  • In a small bowl, combine 1 Tbs. salt with the paprika, chili powder, garlic powder, and onion powder.
  • In a large bowl, toss the tomatoes, bell pepper, and onion with 1 Tbs. of the spice mixture and 1/2 Tbs. of the oil.
  • Sprinkle the steaks on both sides with the remaining spice mixture, rubbing it into the meat.
  • Grill the pepper and onion until softened and lightly charred, 3 to 4 minutes per side. Grill the tomato, skin side down, until softened and lightly charred, about 2 minutes.
  • Grill the steaks, flipping once, until cooked to your liking, about 4 minutes per side for medium rare (135°F). Transfer to a plate, tent with foil, and let rest for 5 minutes.
  • Meanwhile, in a food processor, pulse the grilled vegetables and any accumulated juices with the oregano, vinegar, cumin, and the remaining 2 Tbs. oil until coarsely chopped, like a chunky salsa. Season with salt, additional vinegar, and hot sauce, if using.
  • Serve the steaks with the sauce on top, garnished with the olives.

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