Spanish Steak with Sherry Vinegar Steak Sauce (Chuleton) - Fresh-Pressed Olive Oil

Ingredients

• 1 1/2 tablespoons Spanish smoked paprika (pimentón)
• 1 teaspoon ground cumin
• 1 teaspoon dry mustard
• 1 teaspoon ground fennel seeds
• 1 1/2 teaspoons coarse salt (kosher or sea)
• 1 teaspoon coarsely ground black pepper
• 4 boneless rib-eye or strip steaks, each about 12 ounces
• Extra virgin olive oil
• 6 jarred piquillo peppers or 2 jarred roasted red bell peppers, drained and coarsely chopped
• 1/2 cup aged sherry vinegar
• 1/4 cup extra virgin olive oil
• 3 tablespoons Dijon mustard
• 2 tablespoons prepared horseradish, drained
• 2 tablespoons honey or agave
• 1 tablespoon molasses
• 2 teaspoons Worcestershire sauce
• 1 teaspoon coarse salt (kosher or sea)
• 1/2 teaspoon freshly ground black pepper