Grilled skirt steak with romesco sauce
Ingredients:
1 lb Skirt steak, cut in half
1 Large red pepper
3 Medium tomatoes
2 Slices of country-style bread, toasted, torn into pieces
2 Large garlic cloves
1/2 Cup toasted almonds
1 Teaspoon red pepper flakes
1 Teaspoon smoked paprika
1 Heavy tablespoon fresh chopped parsley
1 Pinch flaky sea salt
1 Pinch fresh pepper
2 Tablespoons garlic vinegar (See PANTRY section for recipe)
1/2 Cup olive oil
Directions:
On a grill or using a broiler, cook the tomatoes and red peppers until charred. Let them cool in a large bowl covered with a kitchen towel, then peel off the skins.
Using a food processor, pulse the garlic until minced. Scape the bits down the sides. Add the bread, almonds and spices and mix until everything becomes a paste.
Add the tomatoes, peppers, parsley, vinegar, salt and pepper and blend until mixed.
With the machine still on, slowly pour in the olive oil into fully incorporated. Make sure to scrape down the sides and blend until smooth.
Season to taste with salt and pepper, then set aside.
Take the steak out of the fridge and let it come to room temperature. Season generously with flaky sea salt and fresh pepper, then let it stand for about 15 minutes.
Stoke your campfire or turn on the grill to high. Sear the steak for about 3 minutes on one side, then flip and cook for an additional 3 minutes on the other. Let the steak rest, untouched, for about 5-8 minutes before slicing.
To serve, cut the steaks into even pieces, against the grain, and arrange on a platter. Spoon the romesco sauce on top or in a bowl on the side.
*Photo courtesy of Magnolia Network. Special thanks to Pacific Productions & Matt Ball.
