Prep time:
Cook time:
Total time:
Serves: 4-6
This recipe is great for entertaining during a BBQ. You can grill and serve your guests while they are sipping on sangria. It's fine served at room temperature and the dollop of smoked paprika mayo gives a nice creaminess to bring all of the flavors together. Serve with Bokisch Graciano or Gran Reserva Tempranillo.
Ingredients
- 1 New York Steak
- 2 Yukon Gold Potatoes
- 3 Tbsp Mayonnaise
- 2 tsp Smoked Spanish Paprika
- 1 tsp finely ground Espresso
- Olive Oil
- Sea Salt
- Fresh Rosemary sprigs
- Black Hawaiian sea salt
Instructions
- Mix 1 tsp ground espresso with ½ tsp sea salt and 1 tsp smoked Spanish paprika. Rub onto the steak.
- Mix the mayonnaise with the remaining Spanish paprika in a separate bowl and set aside.
- Slice the potatoes into thin rounds, rub with olive oil and salt. Grill until slightly browned.
- Grill the steak to your preference and let sit (covered) for 5 minutes. Carve off the fat and thinly slice.
- To assemble, place a slice of steak onto the grilled potato. Fold into a loose taco shape and secure with a toothpick. Place a dollop of the smoked Paprika mayo in the center with a few rosemary sprigs and black Hawaiian sea salt for garnish.
- Serve at room temperature. Can be made 1 hour ahead.
Combine together the Smoked Paprika, Ground Espresso and Sea Salt into a dry rub for the steak.
These are some of my favorite Spanish Paprikas. You can get “Pimenton Dulce” (which translates to sweet, but it really means that it’s just not spicy) “Pimenton Picante” (which is slightly spicy) or “Pimenton Ahumado” (which means smoked). All will work interchangeably.
