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Steaks with Romesco Sauce

How to Cook the Perfect Romesco Sauce

4

Serves

40 mins

Prep Time

6 mins

Cook Time

Kathy Paterson

Recipe author

Kathy Paterson

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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High Iron

High Protein

Steaks with Romesco Sauce

Ingredients

Beef

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4 Quality Mark beef sirloin

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Romesco sauce

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3 tomatoes

halved

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1/2 tsp paprika

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1 red capsicum

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1 garlic head

halved

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1 slice sourdough

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50g blanched almonds

toasted

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2 Tbsp red wine vinegar

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a pinch of chilli flakes

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4 Tbsp olive oil

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Method

To Make Sauce

To Sear Beef

To Serve

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.

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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.

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Start Timer

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.

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Nutrition Information per Serving (420g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

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Energy

2242 kJ (536 kcal)

Protein

48.6g

Total Fat

31.4g

Saturated Fat

5.7g

Carbs

12.2g

Sugars

6.6g

Sodium

110mg

Iron*

5.3mg

* Percentage of recommended daily intake (Aust/NZ)