Pan-Seared Steaks with Romesco Sauce
Total Recipe Time: 40 minutes
Makes 4 servings
Ingredients4 beef Flat Iron Steaks (about 8 ounces each)3 large red bell peppers, cut lengthwise into quarters2 tablespoons prepared minced roasted garlic, divided1/2 teaspoon black pepper3 tablespoons extra-virgin olive oil, dividedsalt1 cup grape tomatoes1/2 cup fresh cilantro leaves1/2 cup toasted pine nuts2 tablespoons fresh orange juice1 tablespoon freshly grated orange peel1/2 teaspoon saltFresh cilantro sprigs, orange slices and pine nuts (optional)
- 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.
Cook'sTipFour beef Strip Steaks Boneless, cut 3/4 inch thick, (about 8 ounces each) may be substituted for the Flat Iron Steaks. Cook 8 to 11 minutes for medium rare to medium doneness, turning occasionally.
Nutrition information per serving, using Flat Iron Steak: 622 calories; 41 g fat (8 g saturated fat; 19 g monounsaturated fat); 102 mg cholesterol; 412 mg sodium; 14 g carbohydrate; 3.8 g fiber; 48 g protein; 8.7 mg niacin; 1.1 mg vitamin B6; 6.1 mcg vitamin B12; 6.4 mg iron; 34.3 mcg selenium; 16.7 mg zinc.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.Nutrition information per serving, using Strip Steak: 598 calories; 35 g fat (7 g saturated fat; 16 g monounsaturated fat); 112 mg cholesterol; 4 mg sodium; 14 g carbohydrate; 3.8 g fiber; 54 g protein; 16.5 mg niacin; 1.5 mg vitamin B6; 2.9 mcg vitamin B12; 4.8 mg iron; 58 mcg selenium; 10.7 mg zinc.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.
© Cattlemen's Beef Board and American National CattleWomen, Inc.