Steaks with romesco sauce

Spanish flavours for the ultimate summer steak

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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.

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Kathy Paterson
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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.

Energy
2242kJ (536 kcal)
Protein
48.6g
Total Fat
31.4g
Saturated Fat
5.7g
Carbohydrate
12.2g
Dietary Fibre
5.5g
Sodium
110mg
Iron
5.3mg
Zinc
7.6mg
Vitamin B12
0.9µg