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
How to Make It
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.
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.
I had really high expectations for this recipe, but like several other reviewers, I was ultimately disappointed. There was just something about the romesco that tasted really off. I've had good romesco, and this was certainly lacking. To be fair, it may have been the type of bread I used, or maybe that the recipe wasn't quite as amenable to be "healthified" as others, but I'd hesitate to make it again.
I tried this recipe this week as a quick weeknight meal - it was perfect! I made a modification to the recipe for the sauce - instead of broiling the almond slices and bread pieces, I threw them in a dry skillet and let them toast while I chopped the garlic. Then, I added the garlic to the pan to toast for 1 minute as well. All the sauce ingredients then went into the food processor as one - turned out fantastic and saved myself some cleaning / time. While the steak broiled, I toasted whole wheat pita bread and chopped up some cucumber and red onion. Arranged all together on individual plates for a satisfying meal ready in 25 minutes total. Note: "sauce" is a misnomer in my opinion on this one - the romesco is more of a pesto consistency; very thick and very tasty! It's a keeper - enjoy!