Flank Steak with Romesco Sauce

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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 262
  • Fat: 13g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 6.5g
  • Polyunsaturated fat: 1.4g
  • Protein: 27.1g
  • Carbohydrate: 7.8g
  • Fiber: 1.5g
  • Cholesterol: 37mg
  • Iron: 2.5mg
  • Sodium: 537mg
  • Calcium: 53mg

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. 1. Preheat broiler.
  2. 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. 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.
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