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


  • 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


  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


  • 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


  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!*


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


#SundaySupper: Copy Cat Recipes

This week Sunday Supper is taking those restaurant favorites and making them at home. To answer the call of copy cat recipes I had quite the plethora of favorites I’d like to try, but thanks to Pinterest my desire to make a Bloomin’ Onion was too strong to pass up. Thanks to Coleen of The Redhead Baker for hosting this fun event. Be sure to scroll past my recipe to see a menu of Copy Cat recipes.

As is true with most Pinterest finds, this endeavor was much harder than it looked. I gave the Bloomin’ Onion two attempts before succumbing to onion petals. The Copy Cat Bloomin’ Sauce though, was spot on!

I contemplated baking the Bloomin’ Onion, but I figured, if we’re going Copy Cat we’re going to fry it! The amount of clean up required reminded me why I don’t fry foods! The amount of deliciousness made me want a deep fryer.

I’ve at least figured out a way to dispose of the oil. I keep the empty oil bottle and once the oil is cool, return it to the bottle. It is then contained and easily disposed. I do this with all cooking fat, I keep a bottle in the freezer and add to it until I buy a new bottle of oil. I then toss and repeat.

Attempt 1: The beer batter didn’t get in between the petals, resulting in an onion softball – the center of which still contained raw batter and an onion that wasn’t cooked quite enough. (no photo taken)

IMG_5200Attempt 2: Opened the petals up a little more, but that caused the onion to fall apart. Fried the onion upside down, which did help, and flipped halfway through. Onion was smaller and not large enough to go all the way around the sauce. Cooked the onion a touch longer, however it got too crispy and the photos turned out terribly – I think it looks like the underside of ribs! (embarrassing photo to the right)

Attempt 3: To cut the petals, I followed the same steps for cutting the Bloomin’ Onion and then chopped off the bottom portion so the petals would be on their own. I still tossed them in the flour mixture, then the batter, followed by another dip in the flour, before frying in batches for 3 minutes.

Ultimately, I think the beer batter was just too thick. I used a local Pale Ale. I don’t claim to be a beer expert but maybe a lite beer would be better? Or maybe add more than 1 bottle? If you’ve tackled the Bloomin’ Onion, please let me know if you had a Pinterest success or a Pinterest fail!

Copy Cat Bloomin' Onion for #SundaySupper from Sew You Think You Can Cook

Copy Cat: Outback Bloomin’ Sauce with Onion Petals

Ingredients for Sauce:

  • 1/2 C mayonnaise
  • 2 tbsp horseradish (creamy recommended)
  • 1 tbsp + 1 tsp ketchup
  • 1/3 tsp paprika
  • 1/8 tsp dried oregano
  • 1/4 tsp salt
  • pinch black pepper

Ingredients for onion:

  • up to 4 sweet onions
  • 3 1/2 C flour, divided use
  • 1 bottle (12 oz) beer
  • 1/3 C cornstarch
  • 6 tsp paprika, divided use
  • 4 tsp garlic powder, divided use
  • 2 1/2 tsp black pepper, divided use
  • 1/2 tsp cayenne pepper
  • 1 tsp salt


  1. To make the sauce, whisk together all ingredients.
  2. Make the seasoned flour: Whisk together 2 C flour, 4 tsp paprika, 2 tsp garlic powder, 1/2 tsp black pepper, and 1/2 tsp cayenne in a shallow bowl.
  3. Make the beer batter: Whisk together 1 1/2 C flour, 1/3 C cornstarch, 2 tsp garlic powder, 2 tsp paprika, 2 tsp black pepper, 1 tsp salt in a shallow bowl. Stir in the beer until combined.
  4. Cut about 1/2″ off of the top of the onion. Peel the outer layer. Very carefully cut the root hairs off the onion, but leave the root in tact. Cut 12-16 vertical wedges into the onion, being sure not to cut down through the onion. If you’re attempting the Bloomin’ Onion carefully and gently separate the layers. If you’re making petals, cut the bottom of the onion off and separate the petals.
  5. Place onion in seasoned flour, making sure to coat all layers. Place onion in beer batter, making sure to get the batter all around the onion. Return onion to the flour. [Photos above]
  6. Fry at 375 degrees F for 3-4 minutes, flipping halfway through. If you’re attempting the Bloomin’ Onion, place onion cut-side down to start. Remove onion to a paper towel lined baking sheet to drain.

*The sauce recipe is adapted from Allyson at and the onion recipe is adapted from Stephanie at*

Copy Cat Outback Bloomin' Sauce for #SundaySupper from Sew You Think You Can Cook




Main Courses

Side Dishes


8387592742_f6164fd5a8_oJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

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