Grilled Steak with Hugh’s Smokey-Spicy Vinaigrette

Added June 7, 2018 in


A simple yet perfect grilled steak dish for the Summer!


For the vinaigrette

  • 1/2 cup Irish rapeseed oil
  • 2 tablespoons smoked paprika
  • 1 large shallot, finely chopped
  • 1/3 cup coarsely chopped capers
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 clove garlic, finely chopped
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon crushed red chilli flakes
  • Himalayan pink salt

For the steaks

  • 2 32-ounce (900g) bone-in beef rib eyes (about 2″ thick) or sirloin if you like a leaner meat
  • 2 tablespoons rapeseed oil
  • Himalayan pink salt
  • Freshly ground pepper
  • 2 tablespoons light brown sugar
  • 2 tablespoons hot paprika


The Vinaigrette – make in advance

  1. Heat oil, garlic and paprika in a small saucepan over medium heat, stirring occasionally, for about 5 minutes – or until warm. Remove from heat and let stand until oil is cool and turns dark red, 1–1 1/2 hours.
  2. Strain paprika oil through a fine-mesh sieve into a small bowl. Mix in shallot, capers, vinegar and red chilli flakes
  3. Season with salt and set aside until serving.
  4. Just before serving, add the chopped parsley, taste and adjust seasoning, if necessary.

The Steak

  1. Let steaks stand at room temperature for about 1 hour before grilling.
  2. Prepare grill: bank coals on 1 side of grill for charcoal or  leave 1 or 2 burners off for a gas grill.
  3. Rub steaks with rapeseed oil and season with salt and pepper.
  4. Grill steaks over direct heat, moving to a cooler area if flare-up occurs, until charred, about 4 minutes per side. Using tongs, hold steaks vertically to sear edges (bone side and fat-cap side) and render some fat, about 2 minutes per side for medium-rare (if you want to be precise, insert an instant-read thermometer into the centre of the steak, if it reads 50-52°C, it’s medium-rare).
  5. Transfer steaks to a cutting board and let rest 10-15 minutes. (Keep charcoal grill hot.)
  6. Mix brown sugar and paprika in a small bowl. Sprinkle over steaks and grill over direct heat until sugar is caramelised, about 1 minute per side.
  7. Transfer to a cutting board and slice. Serve with vinaigrette and your preferred accompaniments and don’t forget to share your photos and tag us!

For more recipes and tips, check my Butchers Block page!

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