Pan-Seared Steaks with Romesco Sauce
Courtesy of The Beef Checkoff
Serve With:
Baked potato wedges with fresh garden peas.
Servings: 4
Baked potato wedges with fresh garden peas.
Prep Time: 10 Min.
Cook Time: 30 Min.
What you need:
* 4 - 8 oz. shoulder top blade steak (flat iron) beef steak
* 3 large red bell peppers, cut lengthwise into quarters
* 2 Tbsp. prepared roasted garlic, minced
* 1/2 tsp. ground pepper
* 3 Tbsp. extra virgin olive oil
* salt
* 1 c. grape tomatoes
* 1/2 c. fresh cilantro leaves
* 1/2 c. pine nuts, toasted
* 2 Tbsp. orange juice
* 1 Tbsp. orange peel
* Garnish: cilantro sprigs, orange slices, pine nuts
* 3 large red bell peppers, cut lengthwise into quarters
* 2 Tbsp. prepared roasted garlic, minced
* 1/2 tsp. ground pepper
* 3 Tbsp. extra virgin olive oil
* salt
* 1 c. grape tomatoes
* 1/2 c. fresh cilantro leaves
* 1/2 c. pine nuts, toasted
* 2 Tbsp. orange juice
* 1 Tbsp. orange peel
* Garnish: cilantro sprigs, orange slices, pine nuts
What to do:
1. Arrange bell peppers skin side up on large sheet of aluminum foil. Place on broiler rack so surface of peppers is 3 to 4-in. from heat. Broil 12-15 min. or until skin is blackened. Fold aluminum foil over peppers to enclose. Let stand 5 min.
2. Meanwhile, combine 1 Tbsp. garlic and black pepper in small bowl; press evenly onto beef steaks. Heat 1 Tbsp. oil in ridged grill pan or large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 13-15 min. for medium rare to medium doneness, turning twice. Remove to serving platter; season with salt, as desired. Keep warm.
3. Remove and discard blackened skins from peppers. Place peppers, remaining 2 Tbsp. oil, 1 Tbsp. garlic and 1/2 tsp. salt in blender or food processor container. Add tomatoes, cilantro, pine nuts, orange juice and orange peel. Cover; pulse on and off until puréed.
4. Spoon some sauce over steaks; serve remaining sauce with steaks. Garnish with cilantro sprigs, orange slices and pine nuts, if desired.
* Cook's Tip: Four boneless beef top loin steaks, cut 3/4-in. thick, (about 8 oz. each) may be substituted for the beef top blade steaks (flat iron). Cook 10-12 min. for medium rare to medium doneness, turning once.
* Recipe Courtesy of The Beef Checkoff
2. Meanwhile, combine 1 Tbsp. garlic and black pepper in small bowl; press evenly onto beef steaks. Heat 1 Tbsp. oil in ridged grill pan or large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 13-15 min. for medium rare to medium doneness, turning twice. Remove to serving platter; season with salt, as desired. Keep warm.
3. Remove and discard blackened skins from peppers. Place peppers, remaining 2 Tbsp. oil, 1 Tbsp. garlic and 1/2 tsp. salt in blender or food processor container. Add tomatoes, cilantro, pine nuts, orange juice and orange peel. Cover; pulse on and off until puréed.
4. Spoon some sauce over steaks; serve remaining sauce with steaks. Garnish with cilantro sprigs, orange slices and pine nuts, if desired.
* Cook's Tip: Four boneless beef top loin steaks, cut 3/4-in. thick, (about 8 oz. each) may be substituted for the beef top blade steaks (flat iron). Cook 10-12 min. for medium rare to medium doneness, turning once.
* Recipe Courtesy of The Beef Checkoff
Wine pairings:
Cabernet Sauvignon, Merlot, Shiraz/Syrah
Nutritional information:
Calories: 622; Total Fat: 41g; Saturated Fat: 8g; Cholesterol: 102mg; Total Carbs: 14g; Fiber: 4g; Protein: 48g; Sodium: 412mg;