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Romesco is a pureed sauce made with tomatoes, roasted red peppers, olive oil, garlic, almonds, and parsley that originated in the Catalan region of Spain. It’s almost like a smoky Spanish pesto, and it’s one of my favorite sauces to eat with any kind of simply cooked meat or fish.
One night when I was making a batch of romesco, I was struck by how pretty the ingredients looked together before they were blended and decided to try making a rustic salsa with them. I never looked back. As the saying goes, we eat with our eyes, and I think there’s something extra delicious about seeing the little pieces of peppers, tomatoes, almonds, and parsley in each bite.
Piled on top of grilled skirt steak, this salsa turns this everyday cut of meat into a total showstopper. It’s also delicious on grilled or seared salmon, or served alongside a roast chicken. — Lidey Heuck
Serves 6
Ingredients
For the steak:
- 2 pounds skirt steak
- ⅓ cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 3 garlic cloves, minced
- 2 teaspoons light brown sugar
- ¼ teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper
For the romesco salsa:
- 1 tablespoon extra-virgin olive oil
- ½ cup raw almonds, coarsely chopped
- 1 cup cherry tomatoes, chopped
- 1 cup jarred roasted red peppers, drained and chopped
- 1 tablespoon red wine vinegar
- ¼ cup chopped fresh parsley
- 2 garlic cloves, minced or grated
- ¼ teaspoon smoked paprika
- ¼ teaspoon kosher salt
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