Steak with Romesco Sauce
and parmesan broccoli / potatoes
- Cheese, parmesan - 1/4 cup, grated
- Broccoli florets - 12 oz, florets
- Potatoes, Yukon gold or Russet - 1 lb, cubed
- Oil, cooking - 1 Tbsp
- Garlic - 3 cloves, peeled
- Tomatoes, roma - 1/2 lb, quartered
- Almonds, blanched - 1/4 cup
- Oil, cooking - 2 tsp
- Red pepper (from a jar of roasted red peppers) - 2
- Oil, olive - 2 Tbsp
- Red pepper flakes (opt) - 1/8 tsp
- Vinegar, red wine - 2 tsp
- Steak, sirloin, flank or hanger - 1 lb
- Romesco sauce (ingredients listed separately) - ~1 1/2 cup
- Make Romesco sauce - (If not already done from Monday night’s meal.) Line a sheet pan with foil. Peel garlic. Quarter tomatoes (just the portion for the sauce). Toss garlic, tomatoes and almonds with cooking oil (the portion for the sauce) and some salt and pepper. Place on sheet pan and roast, shaking the pan halfway through cooking, until garlic and almonds are golden brown, 20 to 25 minutes. Combine roasted garlic, tomatoes and almonds with roasted red pepper, olive oil, red pepper flakes and red wine vinegar. Blend until smooth and creamy. Add a splash of water or a bit more olive oil if the sauce is too thick. Taste and season with additional salt and pepper, if needed. (Can be done up to 5 days ahead)
- Steak - Season generously with salt and pepper. Tenderize with a fork. (Can be done up to 1 day ahead) Take steak out of fridge 30 minutes before cooking.
- Cheese / Broccoli - Prep as directed and store in separate containers. (Can be done up to 4 days ahead)
- Potatoes - Cube potatoes.
- Heat oven to 425F / 218C degrees. (If you are cooking on the grill, no need to turn on the oven. Heat grill to 500F / 260C degrees.)
- Toss broccoli and potatoes with cooking oil. Season with some salt and pepper.
- Place vegetables on a sheet pan (if cooking in the oven) or grill basket (if cooking on the grill). Roast or grill (over indirect heat), shaking the pan occasionally to encourage even cooking, until potatoes and broccoli are tender, 20 to 30 minutes (depending on the thickness of the vegetable pieces).
- If making steak on grill: Clean grates and brush with some oil. Place steak over direct heat. Sear steak for ~4 minutes on each side with the cover closed. Move steak to indirect heat and cook until it reaches desired level of doneness. Medium-rare: 130F / 54C degrees (~3 minutes); Medium: 140F / 60C degrees (~6 minutes); Well-done: 160F / 71C degrees (~10 minutes).
- If making steak on stovetop: Heat grill pan or skillet over medium-high heat. Brush with cooking oil. Place steak onto hot pan. Sear steak for ~4 minutes on each side. Lower heat to medium, cover with foil, and cook for another 2 to 3 minutes for medium-rare; another 4 to 7 minutes for medium; 8 to 10 minutes for well-done.
- Remove steak from heat, cover in foil and let rest for at least 10 minutes before slicing across the grain (i.e. perpendicular to the fibers).
- When vegetables are done roasting, toss with cheese.
- Spoon Romesco sauce over hot steaks. Serve with vegetables on the side and enjoy!
I thought this was really good, I liked the sauce quite a bit! Next time I might roast them a bit longer, or add some sundried tomatoes or something. I also might use a sirloin next time instead of the ribeye, the ribeye was a bit too fatty for our tastes.0 Helpful
That sauce is amazing. Didn’t have any almonds so used peanuts. Still great. Next time I will cut back on the Parmesan. I thought it was a little overpowering.0 Helpful
Always love a grilled steak and veggies meal. Romesco was very good and enhanced a mediocre cut of meat.0 Helpful
Ooh, hey there. Romesco/ sauce is a hit!0 Helpful
One of my favorite meals I've made from the site0 Helpful