Grilled steak, smoky broccoli and asparagus, and a roasted-pepper romesco sauce.
KBy kaylyn
Servings
4
4 piece Roasted red peppers (jarred, drained)
0.33 cup Toasted almonds
0.33 cup Toasted hazelnuts
2 clove Garlic
2 tbsp Sherry vinegar
1.5 tsp Smoked paprika (pimenton dulce)
0.5 cup Extra virgin olive oil
4 piece Ribeye or sirloin steak
2 piece Broccoli
1 lb Asparagus
1 piece Lemon
2 tsp Flaky sea salt
1 tsp Black pepper
Calories
922 kcal
Protein
77g
Carbs
23g
Fat
62g
Fiber
10g
Sugar
10g
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Sarah M. · Melbourne, AU
Prep and Romesco
1. Take the steak out of the fridge 30 minutes before cooking and pat dry. Season generously on both sides with flaky sea salt and black pepper.
4 piece Ribeye or sirloin steak,
2 tsp Flaky sea salt,
1 tsp Black pepper
2. In a food processor, combine the roasted red peppers, toasted almonds, toasted hazelnuts, garlic, sherry vinegar and smoked paprika. Pulse until coarse, then stream in the extra virgin olive oil until the sauce is thick and spoonable but still slightly textured. Season with salt and set aside.
4 piece Roasted red peppers (jarred, drained),
0.3 cup Toasted almonds,
0.3 cup Toasted hazelnuts,
2 clove Garlic,
2 tbsp Sherry vinegar,
1.5 tsp Smoked paprika (pimenton dulce),
0.5 cup Extra virgin olive oil
3. Cut the broccoli into large florets with flat sides and trim the woody ends from the asparagus. Toss the vegetables with a few spoonfuls of olive oil from the romesco batch, a pinch of salt and pepper.
0.5 cup Extra virgin olive oil,
2 piece Broccoli,
1 lb Asparagus,
2 tsp Flaky sea salt,
1 tsp Black pepper
Grill
4. Heat a grill or cast-iron grill pan over high heat until very hot. Grill the broccoli for 6 to 8 minutes, turning occasionally, until charred in spots and tender-crisp. Add the asparagus for the last 3 to 4 minutes and grill until blistered and bright green. Transfer to a platter and squeeze lemon juice over the top.
1 piece Lemon
5. Grill the steaks over high heat for 3 to 4 minutes per side for medium-rare (54C/130F internal), or longer to taste. Rest on a board for 8 minutes, then slice against the grain.
Serve
6. Spoon a generous pool of romesco onto plates, top with sliced steak and arrange the grilled broccoli and asparagus alongside. Finish with a pinch of flaky sea salt and serve with extra romesco at the table.
2 tsp Flaky sea salt
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