Pan-Seared Steaks with Romesco Sauce

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Pan-Seared Steaks with Romesco Sauce

Pan-Seared Steaks with Romesco Sauce
Total Recipe Time:  40 minutes
Makes 4 servings

Ingredients

4 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)

Instructions

  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.

Cook'sTip

Four 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.

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