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.

How to Make It

Step 1

Preheat broiler.

Step 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.

Step 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.

Ratings & Reviews

PKFletcher's Review

PKFletcher
May 28, 2012
I made this on a weeknight for guests. Very good. The sauce was used with pita chips and other crackers the next two nights. Easy and pretty with the bright red sauce.

jennakross's Review

Puyiii
May 22, 2012
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.

marylloyd's Review

jmeleeS
March 31, 2012
Love the sauce. Better and easier than the romesco I made in a cooking class with a chef.

jfitzu's Review

jennakross
February 09, 2012
Very quick and easy, but I wasn't in love with the sauce. I can't pinpoint why, but it was just ok to both my husband and me.

jmeleeS's Review

jfitzu
January 11, 2012
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!

Puyiii's Review

Belladonna714
January 10, 2012
Loved this sauce!!!! Easy to make and delicious!

Belladonna714's Review

marylloyd
December 05, 2011
I marinated the steak for a few days in milk to tenderize. I served it with wilted spinach & cauliflower purée, (both also CL). This was quick, easy and the sauce is yummy. I would make this again.