Home Recipes Pan-Seared Steaks with Romesco Sauce

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.

Featuring U.S. Beef

4	beef Flat Iron Steaks (about 230 grams each
3	large red bell peppers, cut lengthwise into quarters
2 tbsp	prepared minced roasted garlic, divided
50 g	fresh cilantro leaves
70 g	toasted pine nuts
2 tbsp	fresh orange juice
1/2 tsp	black pepper
1 tbsp	freshly grated orange peel
1/2 tsp	teaspoon salt
250 g	grape tomatoes
3 tbsp	extra-virgin olive oil, divided
	fresh cilantro sprigs, orange slices and pine nuts (optional)

Step 1
Arrange bell peppers skin side up on large sheet of aluminum foil. Place on broiler rack so surface of peppers is 7 to 10 cm from heat. Broil 12 to 15 minutes or until skin is blackened. Fold aluminum foil over peppers to enclose. Let stand 5 minutes.
Step 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.
Step 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.
Step 4
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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