Steaks with romesco sauce

Spanish flavours for the ultimate summer steak

image

Serves

4

Prep Time

40 mins

Cook Time

6 mins

Use up the last of the late summer/early autumn tomatoes and peppers to make a batch of Romesco sauce for a tasty accompaniment to serve atop steaks. A popular Spanish sauce, there are many variations and this is ours.

Print
Share
Save recipe

Ingredients

Beef
  • 4 Quality Mark beef sirloini

Romesco sauce
  • 3 tomatoes

    halved
  • 1/2 tsp paprika

  • 1 red capsicum

  • 1 garlic head

    halved
  • 1 slice sourdough

  • 50g blanched almonds

    toasted
  • 2 Tbsp red wine vinegar

  • a pinch of chilli flakes

  • 4 Tbsp olive oili

Method

To Make Sauce
1

Preheat the oven to 190°C.

2

Line a shallow roasting dish with baking paper and wrap garlic halves in foil.

3

Place tomatoes in the roasting dish and drizzle with a dash of oil.

4

Sprinkle with paprika and lightly season.

5

Add the capsicum and wrapped garlic, then place in the oven to roast for 25-30 minutes.

6

Turn the capsicum over during roasting to blacken both sides.

7

Ensure garlic is very soft (if not return to oven for a little longer).

8

Place the capsicum in a bowl, cover with a tea towel and allow to steam for 10 minutes before peeling away and discarding the skin and seeds. Set aside.

9

When the garlic is cool enough to handle, pop garlic cloves out of their skins and set aside.

10

Heat a dash of oil in a small frying pan and pan-fry the bread on both sides until golden.

11

Place the tomatoes, capsicum, garlic, bread, almonds, vinegar and chilli flakes in a food processor.

12

Process to blend, drizzling the olive oil in through the feed tube.

13

Keep Romesco sauce a little chunky to give the sauce texture.

14

Season to taste and serve immediately or store covered in the refrigerator.

To Sear Beef
1

Heat a heavy-based large frying pan over a medium heat.

2

Rub sirloin steaks with a little oil and freshly ground black pepper.

3

Pan-fry steaks for 3-4 minutes each side for medium-rare.

4

Remove from the pan, season with salt, cover loosely with foil and leave to rest.

To Serve
1

Place sirloin steaks on four warmed plates and top with a good dollop of Romesco sauce. Serve with wilted greens and/or green beans on the side along with remaining Romesco sauce in a small bowl.

Nutrition Information per Serving (420g)

This nutrition analysis is based on 4 serves and is for the steak with romesco sauce only.

Energy2242kJ (536 kcal)
Protein48.6g
Total Fat31.4g
Saturated Fat5.7g
Carbohydrate12.2g
Dietary Fibre5.5g
Sodium110mg
Iron5.3mg
Zinc7.6mg
Vitamin B120.9µg