Enjoy the flavors of Northern Spain with this bright and peppery Romesco sauce over deliciously tender Flat Iron Steaks.
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.
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.
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.
Spoon some sauce over steaks; serve remaining sauce with steaks. Garnish with cilantro sprigs, orange slices and pine nuts, if desired.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per 3-oz serving: 622 Calories; 41g Total Fat; 8g Saturated Fat; 19g Monounsaturated Fat; 102mg Cholesterol; 412mg Sodium; 14g Total carbohydrate; 48g Protein; 6.4mg Iron; 8.7mg Niacin; 1.1mg Vitamin B6; 6.1mcg Vitamin B12; 16.7mg Zinc; 34.3mcg Selenium; 3.8g Fiber.