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Flank Steak with Romesco Sauce

Photo: Jonny Autry; Styling: Mary Clayton Carl
Yield Serves 4 (serving size: 3 ounces steak and 1/4 cup sauce)
Romesco also works well as a sandwich spread, a sauce for grilled chicken, or a veggie and pita chip dip.


  • 2 tablespoons sliced almonds
  • 2 (3/4-ounce) slices whole-grain bread, torn into 2-inch pieces
  • 4 teaspoons extra-virgin olive oil
  • 2 teaspoons chopped fresh garlic
  • 1/4 teaspoon Spanish smoked paprika
  • 1 tablespoon sherry vinegar
  • 1 (7-ounce) bottle roasted red bell peppers, drained
  • 1/2 teaspoon salt, divided
  • 1 (1-pound) flank steak, trimmed
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray

Nutrition Information

  • calories 262
  • fat 13 g
  • satfat 3.2 g
  • monofat 6.5 g
  • polyfat 1.4 g
  • protein 27.1 g
  • carbohydrate 7.8 g
  • fiber 1.5 g
  • cholesterol 37 mg
  • iron 2.5 mg
  • sodium 537 mg
  • calcium 53 mg

How to Make It

  1. Preheat broiler.

  2. Arrange almonds and bread in a single layer on a baking sheet. Broil 1 minute or until lightly browned. Add almonds and bread to a food processor; process until coarsely ground. Heat olive oil, garlic, and paprika in a small skillet over medium heat; cook for 1 minute or until garlic begins to brown. Add garlic mixture, sherry vinegar, bell peppers, and 1/8 teaspoon salt to bread mixture; process until smooth.

  3. Sprinkle steak evenly with remaining 3/8 teaspoon salt and black pepper. Place on a broiler pan coated with cooking spray; broil 5 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices. Serve with sauce.