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.

INGREDIENTS

4 beef Flat Iron Steaks (about 230 grams 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)

60 minutes

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.
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.