Grilled Steak With Romesco Sauce And Garlic Greens
Serves 4
Ingredients
2x 200g beef steaks (eg. scotch fillet, porterhouse)
pinch of salt
2 bunches broccolini
1 garlic clove, thinly sliced
Romesco Sauce
2 red capsicums
1⁄3 cup roasted almonds
1 garlic clove
2 teaspoons smoked paprika
2 tablespoons red wine vinegar
2 tablespoons olive oil
Method
Preheat oven to 240°C (fan-forced). Place capsicums on a lined baking tray. Roast for 20-30 minutes or until skin is blackened. Transfer to a bowl and cover with cling wrap. Once cool enough to handle, remove and discard the skin, core and seeds. Place capsicum flesh and remaining romesco sauce ingredients in a small food processor. Blitz until smooth, then season with a pinch of salt. Set aside.
Heat oil in a large frying pan over medium-high heat. Cook steaks for 3-4 minutes each side or until golden brown and done to your liking. Remove steaks from the pan and set aside to rest before slicing. Season with a pinch of salt.
While steaks are resting, add the broccolini to the pan. Cook for 4-5 minutes, continuously tossing, until charred and browned. Add the garlic and a pinch of salt and cook for a further 2 minutes.
Smear romesco sauce on base of plate, top with charred broccolini and sliced steak.
