This is one of those recipes that looks fancy enough for a dinner party but comes together in under 30 minutes on a regular weeknight. Romesco sauce is a Spanish classic built from roasted red peppers and toasted almonds, and it turns a simple seared steak into something that actually feels like an occasion.
My boys are not always thrilled about anything with the word “sauce” in it, but this one wins them over every time — it is smoky, a little sweet from the peppers, and has just enough kick to keep things interesting.
Steak with Romesco Sauce
Ingredients
- 4 (6 oz) flank or skirt steaks
- 2 tbsp olive oil, divided
- 1 tsp salt
- 1/2 tsp black pepper
- 2 red bell peppers, roasted and peeled
- 1/4 cup almonds, toasted
- 2 cloves garlic
- 1 tbsp red wine vinegar
- 1/2 tsp smoked paprika
- Pinch of cayenne pepper (optional)
Instructions
- Let the steaks sit at room temperature for 15 minutes before cooking. Pat dry and season both sides with salt and pepper.
- For the romesco sauce, combine the roasted red peppers, toasted almonds, garlic, red wine vinegar, smoked paprika, and cayenne in a food processor. With the processor running, drizzle in 1 tablespoon of olive oil until the sauce is thick but pourable. Set aside.
- Heat the remaining tablespoon of olive oil in a heavy skillet over high heat until shimmering.
- Sear the steaks for 3 to 4 minutes per side for medium-rare, or longer to your preferred doneness.
- Remove the steaks and let them rest for 5 minutes before slicing against the grain.
- Spoon the romesco sauce over the sliced steak and serve immediately.
Notes
Leftover romesco sauce keeps in the fridge for up to a week and is great on grilled chicken or vegetables too.