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.
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.
Love the sauce. Better and easier than the romesco I made in a cooking class with a chef.
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.
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!
Loved this sauce!!!! Easy to make and delicious!
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.