Ingredients

• 4 ea steaks, 3/4 to 1 inch thick
• 3 T paprika
• 1 T ground cumin
• 1 T ground mustard
• 1 t ground fennel
• 2 t kosher salt
• 2 t pepper
• 1/4 C white wine vinegar
• 1 1/2 T Dijon mustard
• 1/2 C olive oil
• 1/4 C green onions, thinly sliced
• 1 1/2 T parsley, chopped

Instructions

1. Whisk together the vinegar and mustard, then slowly whisk in the oil until emulsified. Season to taste, then fold in the onions and parsley, and set aside.
2. Whisk together the paprika, cumin, mustard, fennel and kosher salt, then rub onto one side of each steak.
3. Place the steaks on a hot grill, rub-side down, and grill until golden brown and a crust has formed. Turn the steaks over, close the hood and cook until medium-rare.
4. Remove the steaks from the heat, cover with foil and let rest 5 minutes, then slice into 1/4 inch-thick pieces.
5. Plate, dress with the sauce, and serve.

Source: Bobby Flay

Contributed by: Skip