boy meets grill bobby flay/Spanish Style Grilling... part #2

Learn a technique for slicing garlic to create chips to top chile spiked grilled shrimp. And Bobby's take on tapas continues with grilled potatoes tossed with a creamy and spicy tomato aioli, served alongside a spice rubbed rib eye, that sizzles with his sherry vinegar steak sauce.

Grilled Potatoes with Spicy Tomato Aioli (Patatas bravas)

• 5 large red or yellow potatoes, scrubbed
• Salt
• 2 plum tomatoes
• 1/4 cup olive oil
• Freshly ground black pepper
• 1 cup prepared mayonnaise
• 3 cloves garlic, chopped
• 2 teaspoons Spanish paprika
• 2 teaspoons pureed chipotle in ad obo

Place the potatoes in a large pot of cold water, add 2 tablespoons of salt and cook until potatoes are tender, but still firm, about 12 to 15 minutes. Drain, let cool and cut each

potato into 3/4-inch thick slices.

Heat the grill to high.

Brush the tomatoes with the some of the oil and season with salt and pepper. While the potatoes are cooking, place the tomatoes on the grill and grill until charred on all sides and soft, about 10 minutes. Remove from the grill when charred.

Place the tomatoes, mayonnaise, garlic, paprika and chipotle in a food processor and process until smooth, season with salt and pepper. Can be made 1 day in advance and refrigerated.

Brush the potato slices on both sides with some of the oil and season with salt and pepper. Place the potatoes on the grill, close the cover and grill until lightly golden brown and just cooked through, about 2 minutes per side. Carefully transfer the potatoes to a platter and garnish with the parsley. Serve the aiol

i drizzled over the potatoes or on the side.

Spanish Spice Rubbed Rib-Eye with Sherry Vinegar Steak Sauce

steak sauce:

• 2 grilled red bell peppers, peeled, seeded and chopped or 4 piquillo peppers, drained and chopped
• 3/4 cup aged sherry vinegar
• 3 tablespoons Dijon mustard
• 1 tablespoon prepared horseradish, drained
• 2 tablespoons honey
• 1 1/2 tablespoons molasses
• 2 teaspoons Worcestershire sauce
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Spanish spice rub:

• 3 tablespoons Spanish paprika
• 1 tablespoon ancho chili powder
• 1 tablespoon mustard seeds, ground
• 1 tablespoon fennel seeds, ground
• 2 teaspoons kosher salt
• 1 teaspoon coarsely ground black pepper

rib-eye:

• 4 (12-ounce) boneless rib-eye or NY Strip or filet mignon
• Olive oil
• Salt and freshly ground black pepper

sherry vinegar steak sauce:

Place the peppers, vinegar, mustard, horseradish, honey, molasses, Worcestershire, salt and pepper in a food processor or blender and blend until smooth, watching for steak sauce consistency. Can be made 1 day in advance and refrigerated.

Whisk together the paprika, ancho chili powder, mustard, fennel, salt and pepper in a small bowl until combined.

Twenty minutes before grilling, remove the steaks from the refrigerator and let sit, covered at room temperature.

Preheat grill to high.

Brush the steaks on both sides with oil and season liberally with salt and black pepper. Rub 1 side of each steak with 1 tablespoon of the rub. Place the steaks on the grill, rub-side down and let cook until golden brown and slightly charred, 3 to 4 minutes. Turn the steak over and continue grilling 4 to 5 minutes for medium-rare doneness (internal temperature 135 degrees F), medium doneness (140 degrees F), medium-well doneness (150 degrees F). Remove the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing. Serve with the Sherry Vinegar Steak Sauce on the side.