STEAK WITH ROMESCO SAUCE
Time in the Kitchen: 15 minutes
Servings: 2
½ pound skirt steak, or other cut of steak
1 cup cherry tomatoes
¼ cup almonds, whole or sliced
2 garlic cloves
1 roasted red pepper
¼ cup olive oil
1 tablespoon sherry vinegar
¼ teaspoon red pepper flakes
Romesco is a Spanish sauce made from tomatoes, red peppers, garlic and almonds. Nutritious and flavorful, it can be served with any type of meat
or seafood. It also tastes great with eggs, so don't hesitate to scramble a few up to serve alongside the steak.
Roasted red peppers are sold in grocery stores and save time, but you can also roast your own. Simply blacken the red pepper under a broiler or
over an open flame, let the pepper cool, then remove the burnt skin under running water.
Skirt steak is usually thin enough that it will cook quickly, so you don't necessarily need to slice it before cooking. If you're using a thicker cut of
steak, however, speed up the cooking time by slicing it thinly and then cooking it.
Heat a skillet over medium-high heat. Lightly salt and pepper the steak. Place it on one side of the pan and the tomatoes, almonds, and garlic
cloves on the other side.
Stir the tomatoes, almonds and garlic a few times, so they brown evenly. After 3 minutes, flip the steak. Cook 2 minutes more and scoop the
tomatoes, garlic and almonds into a food processor or blender. Keep the steak in the pan and continue to cook until done (thinly sliced steak will
only need a few minutes more).
Add the roasted red pepper, olive oil, sherry vinegar and red pepper flakes to the food processor or blender and pulse until smooth.
Serve the Romesco sauce drizzled over the steak.
Macronutrient Profile (perserving)