Not the best of pictures, but at least I grabbed one. This dish surprised me a bit. I'm not big on red meat, in case you hadn't gathered that yet, but I decided to branch out of my comfort zone a bit to try this. The steak preparation itself is pretty simple--you can grill or sear or whatever to however done you like your steaks. The sauce takes a bit more time, primarily because you spend most of it just roasting the vegetables. The sauce was a bit tangier than I expected it to be, but it was a wonderful complement to the steak. Roasted potatoes round out this meal, but feel free to swap them out for something else.
Steaks with Romesco Sauce
Originally found at Blue Apron
2 top Sirloin steaks
3 cloves garlic
1 red bell pepper, seeded and quartered
1 plum tomato, halved lengthwise
2 Tbsp smoked paprika
1 Tbsp sherry vinegar
2 Tbsp pistachios, roughly chopped
3/4 lb fingerling potatoes, cut into bite-sized pieces
olive oil
Preheat oven to 475F. Place garlic cloves, bell pepper, and tomato on one half of a sheet pan, and potatoes on the other half. Drizzle all with olive oil and sprinkle with half of the smoked paprika. Arrange bell pepper and tomato skin sides down. Roast 22-24 minutes, until browned and softened. Remove from oven and set aside to cool slightly.
Season steaks with remaining paprika, and cook over medium-high heat 2-4 minutes per side (for medium-rare) or to desired doneness. Transfer to a plate and allow to rest for at least 5 minutes.
Once the roasted vegetables have cooled enough to handle, transfer the garlic, bell pepper, and tomato to a cutting board and finely chop. Transfer to a medium bowl, and add pistachios and vinegar. Stir in a drizzle of olive oil and season with salt and pepper to taste.
Serve steaks topped with as much sauce as you'd like, and potatoes as a side.
My Notes:
I had a bit of trouble keeping everything at a good eating temperature. By the time the veggies cooled enough to handle, my steaks were slightly cool, and then adding the room temp vinegar made my sauce fairly cold as well. Keep this in mind when timing everything; I'd recommend waiting to cook your steaks until your vegetables are out of the oven, and keeping them in an enclosed, warm space until ready to eat. The sauce may require some additional heating as well.
All the same, a very interesting dish. Don't know when I'll get around to trying it again, given my lack of desire for red meat, but it is certainly a good enough dish to share.
Enjoy!
