Spice-Rubbed Steaks with Grilled Gazpacho Sauce

Posted in: Hot Sauce Recipes
Posted by: Pete July 15, 2015
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2-1/2 Tbs. Extravagonzo Roasted Garlic Culinary Oil
Kosher salt
4 tablespoons Fire Cracker Grilling Seasoning & Beef Rub
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
Amazon Habanero Hot Sauce to taste (optional)
1/3 cup pitted and sliced olives (black, green, or a combination)

Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire.

In a large bowl, toss the tomatoes, bell pepper, and onion with 1 Tbs. of the Fire Cracker Grilling Seasoning & Beef Rub and 1/2 Tbs. of the Extravagonzo Roasted Garlic Culinary Oil.

Sprinkle the steaks on both sides with the remaining Fire Cracker Grilling Seasoning & Beef Rub, 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. Extravagonzo Roasted Garlic Culinary Oil until coarsely chopped, like a chunky salsa. Season with salt, additional vinegar, and Amazon Habanero Hot Sauce.

Serve the steaks with the sauce on top, garnished with the olives.