Pan-Seared Steaks With Romesco Sauce : The Marbled Meat Club


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.


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


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)

No. Servings:


Cooking time:

60 minutes


  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.
  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.

We want to know your opinion