Pan-Seared Steaks with Romesco Sauce

Enjoy the flavors of Northern Spain with this bright and peppery Romesco sauce over deliciously tender Flat Iron Steaks.

  • 40
    min
  • 4
    SERVINGS
  • 622
    Cal
  • 48 g
    Protein

Ingredients & Cooking

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.

Nutrition Information

Butcher Counter

Pan-Seared Steaks with Romesco SauceFlat Iron Steak Chuck Primal

Extremely tender, well-marbled and flavorful and great for grilling. Cut from the Top Blade.

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