Imagine cutting into a perfectly seared ribeye steak, its juicy interior complemented by a vibrant, nutty Romesco sauce that transports you straight to the sun-drenched coast of Catalonia. This Spanish-inspired dish is not just a meal; it's a culinary adventure that combines the rich, smoky flavors of roasted peppers, toasted almonds, and smoked paprika with a perfectly cooked steak that will make your taste buds dance with excitement. Whether you're looking to impress a date or elevate your weeknight dinner, this Steak with Romesco Sauce is your ticket to a restaurant-quality meal right in your own kitchen.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Spanish
Serves: 2 servings
Ingredients
- 2 ribeye steaks
- Salt and pepper to taste
- 1/2 cup roasted red peppers
- 1/4 cup almonds
- 1 clove garlic
- 1 tablespoon red wine vinegar
- 1/4 cup olive oil
- 1 teaspoon smoked paprika
Instructions
- Remove steaks from refrigerator 30 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- Pat steaks dry with paper towels and generously season both sides with salt and freshly ground black pepper.
- For the Romesco sauce, toast almonds in a dry skillet over medium heat until golden and fragrant, about 3-4 minutes. Set aside to cool.
- In a food processor, combine roasted red peppers, toasted almonds, garlic, red wine vinegar, olive oil, and smoked paprika. Blend until smooth and well combined.
- Heat a cast-iron skillet or grill pan over high heat until very hot. Add a small amount of olive oil.
- Cook steaks for 4-5 minutes per side for medium-rare, or adjust cooking time to your preferred doneness. Use tongs to flip the steaks.
- Let steaks rest on a cutting board for 5-7 minutes to allow juices to redistribute.
- Slice steaks against the grain and plate, generously spooning Romesco sauce over the top.
- Garnish with additional chopped almonds or fresh herbs if desired, and serve immediately.
Tips
- Temperature is Key: Always let your steaks come to room temperature before cooking to ensure even heat distribution and a perfect sear.
- Dry Means Crispy: Pat your steaks completely dry with paper towels to achieve that beautiful golden-brown crust.
- Don't Rush the Sauce: Take your time toasting the almonds - their flavor will be the secret weapon of your Romesco sauce.
- High Heat is Your Friend: Use a cast-iron skillet or grill pan and get it smoking hot for the perfect steak sear.
- Rest Your Meat: Letting the steak rest after cooking allows the juices to redistribute, ensuring a juicy, tender bite every time.
- Customize Your Sauce: Feel free to adjust the Romesco sauce ingredients to suit your taste - add a little more garlic or paprika for extra kick.
- Presentation Matters: Slice the steak against the grain and generously spoon the Romesco sauce for a restaurant-worthy presentation.
Nutrition Facts
Calories: 1033kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 23g
Cholesterol: 120mg
