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Seared Steaks
with Romesco Sauce & Roasted Potatoes
40 MIN
2 Servings
From the Test Kitchen
Chefs, it’s bell pepper season. And we’re ringing it in with romesco, a classic, sweet pepper-based sauce from Northeastern Spain. The sauce—also made with tomato, vinegar and almonds or hazelnuts—was originally served with seafood. But its vivid flavor has made it a favorite among chefs for a wide variety of seasonal dishes. We’re pairing our version with succulent steaks and roasted potatoes to bring heartiness to this summer meal. For a unique spin on the sauce, we’re using pistachios to give it an elegant, toasty richness.
Get Cooking-
NutritionPER SERVING
-
Calories655 Cals (est.)
fresh
ingredients
Title
-
2 Top Sirloin Steaks
-
3 cloves Garlic
-
1 Plum Tomato
-
1 Red Bell Pepper
- ¾ lb Multicolored Fingerling Potatoes
- 2 Tbsps Pistachios
-
2 tsps Smoked Paprika
-
1 Tbsp Sherry Vinegar
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Preheat the oven to 475°F. Wash and dry the fresh produce. Peel the garlic cloves. Halve the tomato lengthwise. Cut out and discard the stem, seeds and ribs of the bell pepper; quarter lengthwise. Cut the potatoes into bite-sized pieces. Finely chop the pistachios.
2
Roast the vegetables:
Place the garlic cloves, bell pepper and tomato on 1 half of a sheet pan. Place the potatoes on the other half, keeping them separate. Drizzle all of the vegetables with olive oil and season with salt, pepper and half the smoked paprika; toss to thoroughly coat. Arrange the bell pepper and tomato skin sides down and the potatoes cut sides down. Roast 22 to 24 minutes, or until browned and softened. Remove from the oven and set aside to cool slightly.
3
Cook the steaks:
Once the vegetables have roasted for about 15 minutes, pat the steaks dry with paper towels; season on both sides with salt, pepper and the remaining smoked paprika. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks and cook 2 to 4 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a plate and let rest for at least 5 minutes.
4
Start the romesco sauce:
While the steaks rest and once the roasted vegetables are cool enough to handle, carefully transfer the roasted garlic cloves, bell pepper and tomato to a cutting board; finely chop. Transfer to a medium bowl.
5
Finish the romesco sauce:
To the bowl of chopped vegetables, add the pistachios and vinegar. Stir in a drizzle of olive oil and season with salt and pepper to taste.
6
Plate your dish:
Divide the roasted potatoes and rested steaks between 2 dishes. Top with as much of the romesco sauce as you’d like (you may have extra). Serve with any remaining romesco sauce on the side. Enjoy!
1
Prepare the ingredients:
Preheat the oven to 475°F. Wash and dry the fresh produce. Peel the garlic cloves. Halve the tomato lengthwise. Cut out and discard the stem, seeds and ribs of the bell pepper; quarter lengthwise. Cut the potatoes into bite-sized pieces. Finely chop the pistachios.
2
Roast the vegetables:
Place the garlic cloves, bell pepper and tomato on 1 half of a sheet pan. Place the potatoes on the other half, keeping them separate. Drizzle all of the vegetables with olive oil and season with salt, pepper and half the smoked paprika; toss to thoroughly coat. Arrange the bell pepper and tomato skin sides down and the potatoes cut sides down. Roast 22 to 24 minutes, or until browned and softened. Remove from the oven and set aside to cool slightly.
3
Cook the steaks:
Once the vegetables have roasted for about 15 minutes, pat the steaks dry with paper towels; season on both sides with salt, pepper and the remaining smoked paprika. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks and cook 2 to 4 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a plate and let rest for at least 5 minutes.
4
Start the romesco sauce:
While the steaks rest and once the roasted vegetables are cool enough to handle, carefully transfer the roasted garlic cloves, bell pepper and tomato to a cutting board; finely chop. Transfer to a medium bowl.
5
Finish the romesco sauce:
To the bowl of chopped vegetables, add the pistachios and vinegar. Stir in a drizzle of olive oil and season with salt and pepper to taste.
6
Plate your dish:
Divide the roasted potatoes and rested steaks between 2 dishes. Top with as much of the romesco sauce as you’d like (you may have extra). Serve with any remaining romesco sauce on the side. Enjoy!
Tips from Home Chefs