Pan Seared Steaks with Romesco Sauce Print Email

Sharyn Hill - National Beef Cook-off Winner

Total preparation and cooking time: 35 to 40 minutes · Makes 4 servings.

4 beef shoulder top blade steaks (flat iron) (about 8 ounces 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
teaspoon salt
Fresh cilantro sprigs, orange slices and pine nuts (optional)

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 13 to 15 minutes for medium rare to medium

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's Tip:
Four boneless beef top loin steaks, cut 3/4 inch thick, (about 8 ounces each) may be substituted for the beef top blade steaks (flat iron). Cook 10 to 12 minutes for medium rare to medium doneness, turning once.