Pan-Seared Flat Iron Steak with Romesco Sauce

Ingredients:

• 4 beef Flat Iron Steaks (about 8 ounces each)
• 3 large red bell peppers, cut lengthwise into quarters
• 2 tablespoons prepared minced roasted garlic, divided
• 1/2 teaspoon black pepper
• 3 tablespoons extra-virgin olive oil, divided
• salt
• 1 cup grape tomatoes
• 1/2 cup fresh cilantro leaves
• 1/2 cup toasted pine nuts
• 2 tablespoons fresh orange juice
• 1 tablespoon freshly grated orange peel
• 1/2 teaspoon salt
• Fresh cilantro sprigs, orange slices and pine nuts (optional)

Cooking:

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 inches from heat. Broil 12 to 15 minutes or until skin is blackened. Fold aluminum foil over peppers to enclose. Let stand 5 minutes.
2. Meanwhile combine 1 tablespoon garlic and black pepper in small bowl; press evenly onto beef steaks. Heat 1 tablespoon oil in ridged grill pan or large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 11 to 14 minutes for medium rare to medium doneness, turning occasionally. Remove to serving platter; season with salt, as desired. Keep warm.
3. Remove and discard blackened skins from peppers. Place peppers, remaining 2 tablespoons 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 pureed.
4. Spoon some sauce over steaks; serve remaining sauce with steaks. Garnish with cilantro sprigs, orange slices and pine nuts, if desired.