Steak with Romesco sauce
- 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
Instructions:
Romesco is a Spanish sauce made from tomatoes, red peppers, garlic and almonds.
- 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.