Flank Steak with Romesco Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Romesco also works well as a sandwich spread, a sauce for grilled chicken, or a veggie and pita chip dip. Ingredients:
2 tablespoons sliced almonds |
2 (3/4-ounce) slices whole-grain bread, torn into 2-inch pieces |
4 teaspoons extra-virgin olive oil |
2 teaspoons chopped fresh garlic |
1/4 teaspoon spanish smoked paprika |
1 tablespoon sherry vinegar |
1 (7-ounce) bottle roasted red bell peppers, drained |
1/2 teaspoon salt, divided |
1 (1-pound) flank steak, trimmed |
1/4 teaspoon freshly ground black pepper |
cooking spray |
Directions:
1. Preheat broiler.
2. 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.
3. 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.
|
|