Flank Steak with Romesco Sauce

Flank Steak with Romesco Sauce Recipe
Photo: Jonny Autry; Styling: Mary Clayton Carl
Romesco also works well as a sandwich spread, a sauce for grilled chicken, or a veggie and pita chip dip.

Yield:

Serves 4 (serving size: 3 ounces steak and 1/4 cup sauce)

Recipe from

Nutritional 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

Ingredients

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

Preparation

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.

Note:

Laraine Perri,

December 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note