This recipe, one I created for Fine Cooking magazine, is inspired by the classic Spanish soup, and features a spicy, smoky, tangy sauce that’s also delicious with grilled chicken breasts or pork chops.
- 1 tablespoon coarse kosher salt, or more to taste
- 1 tablespoon smoked paprika
- 2 teaspoons chili powder
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 2 plum tomatoes, halved lengthwise and seeded
- 1 red bell pepper, quartered and seeded
- 1/2 red onion, cut into 6 wedges through the root
- 2 1/2 tablespoons olive oil, divided
- 4 New York steaks, about 1 inch thick, trimmed of excess fat
- 1 tablespoon fresh oregano leaves, plus small sprigs for garnish
- 2 teaspoons sherry vinegar, or more to taste
- 1/8 teaspoon ground cumin
- Hot sauce to taste (optional)
- 12 olives (black, green, or a combination)
In a small bowl, combine the salt, paprika, chili powder, garlic powder, and onion powder. In a large bowl, toss the tomatoes, bell pepper, and onion with 1 tablespoon of the spice mixture and 1 1/2 teaspoons of the oil. Sprinkle the steaks on both sides with the remaining spice mixture, rubbing it into the meat.
Preheat a grill to medium-high and lightly oil the grate. Grill the steaks, flipping once, until cooked to your liking, about 4 minutes per side for medium rare or 5 minutes per side for medium. Grill the pepper and onion until softened and lightly charred, 3 to 4 minutes per side. Grill the tomato, skin side down, until softened and lightly charred, about 2 minutes. (Return the vegetables to the large bowl as they come off the grill.) Set the steaks aside to rest, lightly covered with foil, for 5 minutes.
Meanwhile, in a food processor, combine the grilled vegetables and any accumulated juices with the oregano, vinegar, cumin, and remaining 2 tablespoons of oil and pulse until coarsely chopped, like a chunky salsa. Taste and add salt, additional vinegar, and hot sauce if you like.
Serve the steaks with the sauce on top, garnished with the olives.