Spanish Spice-Rubbed Steak with Steak Sauce

Today is my husband’s birthday and in his honor I feel compelled to share a steak recipe! This particular one is from his favorite chef, Bobby Flay, and a dish that he prepared. It was quite delicious! We did have to take some liberty with the ingredients due to availability and cooking method due to weather.

Disclaimer: This post contains affiliate links.

Honestly, I almost didn’t blog this recipe. I’m simply not happy with the photographs. (I didn’t even take the time to edit them, there’s simply no hope for them.) Even as I’m typing this I’m second guessing my decision to continue with the post! I think we’ll just have to make it again and update the photos…. oh darn!

Spanish Spice-Rubbed Steak

Ingredients:

  • 3 tbsp paprika
  • 2 tsp cumin
  • 2 tsp ground mustard
  • 2 tsp salt
  • 1 tsp pepper
  • 4 (12 oz) steaks (boneless rib-eye, NY strip, or filet mignon)
  • 2 tbsp olive oil

Steps:

  1. Make rub: combine paprika, cumin, mustard, S+P.
  2. Bring steaks to room temperature, about 20 minutes.
  3. Heat a cast iron skillet over medium-high heat.
  4. Brush steaks with oil. Season liberally with the spice rub. Cook 5 minutes on each side, or until desired done-ness is reached.
  5. Allow steaks to rest 5 minutes before serving with steak sauce (recipe below).

Steak Sauce

Ingredients:

  • 1 red bell pepper
  • 1/4 C red wine vinegar
  • 1 1/2 tbsp Dijon mustard
  • 1 tbsp horseradish
  • 1 tbsp honey
  • 1 tbsp molasses
  • 1 tsp Worcestershire sauce

Steps:

  1. Turn on broiler. Brush bell pepper with a little bit of vegetable or canola oil. Place under broiler until charred, rotating to get all sides. Place pepper in a glass bowl and cover with plastic wrap for 15 minutes. Peel the skin, remove the seeds, and rough chop.
  2. Place peppers and remaining ingredients in a blender. Process until smooth. Season to taste with S+P. If too thick, add up to a tablespoon of water. Serve at room temperature.

*These recipes are modified from Bobby Flay’s Grill It!*

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Updated November 2017: This blog post was recently linked to Fuss Free Flavours blog post Quick and Easy Stilton Steak Sauce. I was then reminded of the horrendous photograph shown above. It did bring a laugh though as I told my husband the story and asked if he remembered those photos taken in Ohio at night in the winter. Surprisingly, he did! Immediately, this recipe returned to our menu and I’m so glad it did. The steak sauce doesn’t taste like bell pepper, for which I’m thankful, and it doesn’t taste like horseradish, for which my husband is thankful. It is a perfectly balanced steak sauce that pairs nicely with the smokey Spanish spice rub. Without further ado, here is an improved photograph of a steak dinner.

Spanish-Spice Rubbed Steak with Steak Sauce | Sew You Think You Can Cook

 

#FoodieExtravaganza: Croissants

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January 30th is National Croissant day and that’s what the #FoodieExtravaganza crew is celebrating today! This month’s host is Kathleen from Fearlessly Creative Mammas.

I wasn’t going to participate this month due to holiday travels but then there was a sign from the cooking gods that I was indeed intended to party with the foodie crew.

For Christmas my brother gave my husband Bobby Flay’s newest cookbook, Brunch at Bobby’s. We have already made three recipes from this book, if you love breakfast as much as we do I couldn’t recommend adding this one to your collection enough!

Last week as I was getting ready to prepare a jalapeno pesto, my husband flipped open the book to Almond Croissant French Toast. He ogled at the photos and I decided that I (well, actually, my husband ended up being the chef while I kept a hungry 2 month old content) could easily whip up that brunch on Sunday giving me plenty of time to type up this blog post and edit the photos. All I had to do was buy 4 large croissants. An errand that acted as a win-win. I took the boys out of the house and traveled to a market with a wonderful bakery 30 minutes from the house, allowing my husband some peace and quite to work on his thesis.

Funny story, too! I spent more time in the parking lot than I did inside the market. Both boys had fallen asleep on the drive and because I was trying to keep them out of the house I decided to fuel my Candy Crush addiction while I waited for Firecracker to wake up. (Treat would remain in his car seat so that wasn’t a limiting factor.) Upon returning to the car with our purchases Treat was hungry. When I need to nurse while out and about I allow Firecracker to “drive.” He just LOVES being in the front seat turning the steering wheel and pushing all of the buttons. He was climbing up into the driver’s seat as I was climbing into the back to retrieve Treat from the car seat while an older gentleman was walking by. He gave some funny looks and I got a laugh out of it. When he returned to his vehicle I was up in the passenger seat nursing Treat and Firecracker was happily standing in the driver’s seat doing his thing. The confusion on the gentleman’s face amused me greatly. (He probably thought I was another kid left in a vehicle; he probably couldn’t see the 2 month old.) He sat in his car a while on his phone and I honestly wouldn’t have been surprised if the cops arrived having received a report of unattended children in a vehicle.

This French Toast makes for a decadent brunch! One croissant and some fresh fruit is plenty to satisfy. We actually made the Almond Syrup a couple of days earlier for some pancakes and discovered that the almond extract was really strong so we omitted it* from the custard. If you want to serve your French toast with plain syrup do not omit the almond extract; I’ve declared it as “optional” in the ingredient list. Another component of this dish is using clarified butter – a task my husband ambitiously took on. It’s a step I would not skip either. I think if these croissants were fried in regular butter the butter flavor would be too strong; there’s butter in the syrup and croissants are buttery, too!

Almond Croissant French Toast

Ingredients:

  • 2 eggs
  • 2 egg yolks
  • 2 tbsp sugar
  • 1 1/4 C heavy cream
  • 1/4 tsp vanilla extract
  • 1/4 tsp almond extract (optional* – see comment above)
  • 4 fresh large croissants
  • 1 stick butter

Steps:

  1. Make clarified butter: Over low heat, melt butter until a foam forms on the top of the butter. Remove from heat and skim off the foam – discard. Pour the butter into a dish, being sure to leave behind any butter solids -discard those, too.
  2. Preheat oven to 250 degrees F. Line a baking sheet with parchment paper.
  3. In a wide bowl whisk the eggs, egg yolks, and sugar until smooth. Whisk in the cream, extracts, and a pinch of salt.
  4. Cut the croissants in half lengthwise. If it’ll fit in your skillet, leave the croissants butterflied instead of fully cut.
  5. Heat 2 tbsp clarified butter in a large skillet over medium heat. Soak one croissant in the custard from Step 3 for 10 seconds on each side. Add to the skillet and cook 1-2 minutes on each side until golden brown. Place on the prepared baking sheet and keep warm in the oven.
  6. Repeat Step 5 until all 4 croissants are cooked. Serve with Almond Butter Syrup (recipe below).

Almond Butter Syrup

Ingredients:

  • 1/2 stick butter
  • 1 C pure grade B maple syrup
  • 1/4 tsp almond extract
  • 1/4 C almonds, coarsely chopped

Steps:

  1. In a small saucepan over medium heat melt the butter. Add the remaining ingredients and cook until warmed through.
  2. Leftover syrup can be stored in the fridge, the butter will separate so heat again before using.

*These recipes are adapted from Brunch at Bobby’s*

Almond Croissant French Toast for #FoodieExtravaganza from Sew You Think You Can Cook

Be sure to check out more ways to celebrate National Croissant Day on January 30th:

Beefy Green Chile Braid by Fearlessly Creative Mammas

Pain Au Jambon by Culinary Adventures with Camilla

Pain Au Chocolat by Making Miracles

Sausage, Egg and Cheese Croissant with Maple Dijon Sauce by Tara’s Multicultural Table

Cinnamon and Apple Croissant Bread Pudding by The Freshman Cook

Chocolate Croissants by A Day in the Life on the Farm

Croque Monsieur Croissants by Caroline’s Cooking

Bacon Fig Dippers for Melty Cheese by Cooking with Carlee

Triple Meat Croissants Breakfast Casserole by Cookin’ and Craftin’

Coronation Chicken Horns by Food Lust People Love

Breakfast Croissant Ring by Our Good Life

Baked Cinnamon Raisin Croissant French Toast from From Gate to Plate

Disclaimer: This post contains affiliate links.

Paprika Pork Tenderloin

When I made the baked beans for yesterday’s #SundaySupper post I needed the perfect entree to serve them alongside. I went deep into the archives (over four years ago) to a favorite I used to make often back in the days before the blog. This pork tenderloin is inspired by something Bobby Flay made on his Food Network show Barbecue Addiction.

On the show Bobby used a 4lb rack of pork and put it in a brine for 12 hours. He then made a rub and grilled it. He also made a barbecue sauce. I altered this. I used a 2lb pork tenderloin, omitted the brining part of the prep, adjusted the rub, and baked it in the oven after a sear. I did make the barbecue sauce though!

When I made this pork last week we got to take advantage of the cast iron skillet – which saved us one dirty dish – woohoo! I also no longer had fennel seeds, but they weren’t missed.

Corn on the cob makes a perfect side to accompany this pork when it’s in season. As do sweet potato fries. And of course, some Whiskey Bacon Baked Beans!

Paprika Pork Tenderloin

Ingredients:

  • 2 tbsp paprika
  • 2 tsp cumin
  • 2 tsp ground mustard
  • 1 tsp black pepper
  • 1/2 tsp kosher salt
  • 2 lb pork tenderloin
  • 1-2 tbsp canola oil

Steps:

  1. Preheat oven to 450 degrees F.
  2. In a small bowl combine all of the spices. Rub mixture over the pork.
  3. Heat the oil in a cast iron skillet over medium-high heat. When hot sear the pork on all sides, 3-4 minutes per side to create a crust.
  4. Transfer skillet to the oven. Bake 25-30 minutes, or until cooked through. (An internal temperature of at least 145 degrees F) Let pork rest 5 minutes before serving.

Note: If you don’t have a cast iron skillet or another oven save skillet simply transfer the pork loin to a lightly greased casserole dish.

Paprika Pork

Sherry Paprika Barbecue Sauce

Ingredients:

  • 1 C ketchup
  • 1 C cooking sherry
  • 1/2 C chicken stock
  • 1/2 C dark brown sugar
  • 2 tbsp mustard (I used El Diablo Texas Chili)
  • 1 tsp dried thyme
  • 2 tbsp paprika

Steps:

  1. In a small sauce pan over medium-high heat combine all ingredients. Bring to a boil and reduce to a simmer. Allow to reduce and thicken to desired consistency.

Brown Sugar Honey Mustard Glazed Salmon

I have one more (at least to date) #10DaysofTailgate sponsor bonus feature for you today.

Today we’re using El Diablo Jalapeno Mustard in place of Dijon in one of Bobby Flay’s recipes. And thanks to Gourmet Garden I don’t have to grate the ginger myself!

My husband has a man crush on Bobby (yes, we’re on a first name basis over here… okay, maybe we’re not.. but we can pretend!) and this recipe looked like the perfect way to polish off the frozen salmon in my freezer. And the perfect way to use some of the wonderful Hot and Spicy Mustards from El Diablo. I imagine that the Mango flavor would work perfectly in this dish, but as I’m allergic to mango I opted for the Jalapeno flavor. It added a great bite to the salmon and complimented the ginger pretty well!

Judge all you want, but frozen fish is a great option. Especially now that we don’t live down the street from a seafood market. Or by the sea. I also love that buying frozen seafood means that it won’t go to waste. I can’t tell you how many times we’d purchased fresh fish to find that something else came up and it went bad before I cooked it up.

Brown Sugar Honey Mustard Glazed Salmon

Ingredients:

Steps:

  1. Preheat oven to 425 degrees F.
  2. In a small saucepan over medium heat melt butter into brown sugar and honey. Remove from heat and whisk in soy sauce, olive oil, mustard, and ginger.
  3. Place salmon in a baking dish and brush with the glaze. Bake 8-10 minutes, or until salmon is cooked through.

*This recipe is adapted from Bobby Flay at http://www.foodnetwork.com/recipes/bobby-flay/salmon-with-brown-sugar-and-mustard-glaze-recipe.html *

Brown Sugar Honey Mustard Glazed Salmon

Disclaimer: I received El Diablo Hot and Spicy Mustards and Gourmet Garden herb pastes through the #10DaysofTailgate event, however all opinions are my own.