Rating: 3.5 stars
7 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

Romesco also works well as a sandwich spread, a sauce for grilled chicken, or a veggie and pita chip dip.

Laraine Perri
Recipe by Cooking Light December 2011

Gallery

Credit: Jonny Autry; Styling: Mary Clayton Carl

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • 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.

Nutrition Facts

262 calories; fat 13g; saturated fat 3.2g; mono fat 6.5g; poly fat 1.4g; protein 27.1g; carbohydrates 7.8g; fiber 1.5g; cholesterol 37mg; iron 2.5mg; sodium 537mg; calcium 53mg.
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