1 4x4x1/2-inch slice crusty white bread, cut into 1/2-inch cubes
1 red bell pepper
1/2 cup almonds, toasted
1/2 cup hazelnuts, toasted, skins rubbed off
4 garlic cloves
2 tablespoons red wine vinegar
Steak 2 tablespoons kosher salt
tablespoon sugar
2 teaspoons fennel seeds, toasted, ground
1 1/2 teaspoons freshly ground black pepper
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 2-lb. skirt steak or flank steak
Instructions
Romesco
Preheat oven to 400°. Place tomato in a small glass baking dish. Drizzle with 1 Tbsp. oil and scatter thyme sprigs over. Season with salt and pepper. Roast, stirring occasionally, until tomato is completely soft, about 30 minutes. Scatter bread cubes over tomato. Roast until bread is light golden and crisp, about 10 minutes longer. Let cool slightly; discard thyme sprigs.
Meanwhile, char bell pepper directly over a gas flame or under broiler, turning occasionally with tongs, until blackened all over. Transfer to a large bowl; cover with plastic wrap and let stand for 15 minutes. Peel, stem, and core bell pepper.
Pulse remaining 1 cup oil, tomato mix-ture, bell pepper, and next 4 ingredients in a food processor until smooth. Add water by tablespoonfuls to thin, if desired. DO AHEAD Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.
Steak
Stir first 6 ingredients in a small bowl to blend. Rub spice mixture into steak.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Grill steak until charred and cooked to desired doneness, 10–12 minutes for medium-rare.
Transfer steak to a cutting board and let rest for 5 minutes. Thinly slice against the grain. Serve with romesco sauce.
Nutritional Information
One serving contains-
Calories (kcal) 1040
Fat (g) 87
Saturated Fat (g) 14
Cholesterol (mg) 75
Carbohydrates (g) 17
Dietary Fiber (g) 5
Total Sugars (g) 7
Protein (g) 55
Sodium (mg) 1720
Originally Submitted
3/25/2013
0 Out of 5 from
0 reviews
You can add this Skirt Steak with Romesco Sauce recipe to your own private DesktopCookbook.
