Man Style Spanish Steak
Savor the bold flavors of "Man Style Spanish Steak," a hearty and flavorful dish that brings a taste of Spain to your table. Perfectly seared ribeye steaks are the star of the show, seasoned with fragrant smoked paprika, cumin, and oregano, then bathed in a rich sauce made with crushed tomatoes, dry red wine, and savory beef stock. The sauce, infused with garlic and optional chili flakes for a touch of heat, creates the ultimate backdrop for the tender, juicy steak. Quick to prepare yet sophisticated enough for a special occasion, this recipe is ready in just 35 minutes, making it a fantastic choice for dinner for two. Garnished with fresh parsley and a squeeze of lemon, this dish pairs beautifully with crusty bread, roasted potatoes, or a crisp salad for a complete Spanish-inspired meal.
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Recipe Information
Ingredients
- 2 pieces Ribeye steaks
- 2 tablespoons Olive oil
- 4 cloves Garlic cloves, minced
- 1 tablespoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Red chili flakes (optional for heat)
- 1 cup Canned crushed tomatoes
- 0.5 cup Dry red wine
- 0.5 cup Beef stock
- 2 tablespoons Chopped fresh parsley
- 1 piece Lemon, cut into wedges (optional for garnish)
Instructions
Remove the steaks from the refrigerator and let them sit at room temperature for 20–30 minutes before cooking. This ensures even cooking.
Pat the steaks dry with paper towels. Rub both sides with 1 tablespoon of olive oil and season generously with salt and black pepper.
Heat a large skillet or cast-iron pan over medium-high heat. Add the remaining 1 tablespoon of olive oil.
Sear the steaks for about 3–4 minutes per side, or until a golden-brown crust forms. For medium-rare, aim for an internal temperature of 130°F (54°C). Once cooked to your desired doneness, remove the steaks and set them aside to rest on a cutting board, tented with foil.
Lower the heat to medium and add minced garlic to the same pan. Sauté for 30 seconds until fragrant, being careful not to burn it.
Stir in smoked paprika, ground cumin, dried oregano, and red chili flakes (if using). Cook for 30 seconds to bloom the spices.
Pour in the crushed tomatoes, red wine, and beef stock. Stir well to deglaze the pan and scrape up any browned bits from the bottom. Bring the sauce to a simmer and cook for 8–10 minutes, or until slightly thickened.
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Return the steaks to the pan, spooning the sauce over them. Cook for another 2 minutes to reheat and infuse the meat with the sauce's flavors.
Transfer the steaks to serving plates and pour the sauce over them. Garnish with chopped fresh parsley and serve with lemon wedges on the side, if desired.
Pair with roasted potatoes, crusty bread, or a fresh salad for a complete meal.
Nutrition Facts
Calories |
1116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.6 g | 107% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 226 mg | 75% | |
| Sodium | 1518 mg | 66% | |
| Total Carbohydrate | 17.4 g | 6% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 6.4 g | ||
| Protein | 63.7 g | 127% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 113 mg | 9% | |
| Iron | 8.4 mg | 46% | |
| Potassium | 1276 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
