Pan-Seared Steaks with Romesco Sauce
Recipe courtesy of The Beef Checkoff.
3 large red bell peppers, cut lengthwise into quarters
2 tablespoons prepared roasted garlic, minced
1/2 teaspoon ground black pepper
4 to 8 ounces shoulder top blade steak (flat iron) beef steak
3 tablespoons extra virgin olive oil
1 cup grape tomatoes
1/2 cup fresh cilantro leaves
1/2 cup pine nuts, toasted
2 tablespoons orange juice
1 tablespoon orange peel
Optional Garnishes: Cilantro sprigs, orange slices, pine nuts
- Arrange bell peppers skin side up on large sheet of aluminum foil. Place on broiler rack so surface of peppers is 3 to 4-inch from heat. Broil 12 to 15 minutes or until skin is blackened. Fold aluminum foil over peppers to enclose. Let stand 5 minutes
- Meanwhile, combine 1 tablespoon garlic and black pepper in small bowl; press evenly onto beef steaks. Heat 1 tablespoon vegetable oil in ridged grill pan or large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 13 to 15 minutes for medium rare to medium doneness, turning twice. Remove to serving platter; season with salt, as desired. Keep warm.
- Remove and discard blackened skins from peppers. Place peppers, remaining 2 tablespoon vegetable oil, 1 tablespoon garlic and 1/2 teaspoon salt in blender or food processor container. Add tomatoes, cilantro, pine nuts, orange juice and orange peel. Cover; pulse on and off until puréed.
- Spoon some sauce over steaks; serve remaining sauce with steaks. Garnish with cilantro sprigs, orange slices and pine nuts, if desired.
Makes 4 servings.
Tip: Four boneless beef top loin steaks, cut 3/4-inch thick, (about 8 ounces each) may be substituted for the beef top blade steaks (flat iron). Cook 10 to 12 minutes for medium rare to medium doneness, turning once.
Nutritional Information Per Serving (1/4 of recipe): Calories: 622; Total Fat: 41g; Saturated Fat: 8g; Cholesterol: 102mg; Total Carbs: 14g; Fiber: 4g; Protein: 48g; Sodium: 412mg.
Recipe and photograph courtesy of The Beef Checkoff.