If you haven’t tried Romesco sauce before, it’s high time you did, and there’s no better way to start than with this Grilled Flank Steak with Romesco Sauce recipe! The sauce originated in Northeastern Spain and is a tasty blend of red peppers, almonds, olive oil, and vinegar then thickened with flour or bread. Originally, it was most often served with fish, but the sauce has become so popular that it stars on the plate with just about any grilled meat or vegetable. It takes just minutes to make and will store in your refrigerator for up to a week – perfect for making on the weekends and enjoying during the busy workweek.
Grilled flank steak is a great choice for Romesco sauce and what we chose to pair it with for this recipe. It’s economical and because of its size, it’s super quick to grill. Other delicious options would be flat iron steaks or skirt steaks if you’re looking to get the most bang for your buck.
- 1 red pepper
- 1/4 cup olive oil, plus 1 teaspoon
- 3 large garlic cloves, chopped
- 1 English muffin, split, toasted and cut into cubes
- 1/2 cup toasted almonds, chopped
- 1 teaspoon salt
- 1 14 1/2-ounce can diced tomatoes, drained
- 1 tablespoon smoked paprika
- 3 tablespoons sherry vinegar
- 2-3 dashes hot sauce
- 1 flank steak
- Salt and freshly ground black pepper
- Preheat the grill to medium-high heat.
- Cut the peppers into large pieces and grill, skin-side down, until the skin is charred. Place the pepper slices in a paper bag and seal to let the slices steam. After 10 minutes, remove the slices and peel off the skin. Roughly chop and reserve.
- Heat 1 teaspoon of olive oil in a small sauté pan. Add the garlic and sauté over low heat until the garlic is fragrant and has softened.
- In a food processor, combine the English muffin cubes, almonds, garlic, salt, tomatoes, smoked paprika, sherry vinegar, and hot sauce. Process the mixture until fine. Slowly drizzle in the ¼ cup of olive oil with the processor running. Taste and adjust seasonings if needed.
- Liberally salt and pepper the flank steak. With the grill on medium high, put the steak on the grates and grill 7-8 minutes. Flip and continue cooking until the steak is medium rare (or 135°F).
- Let the steak rest 10 minutes under a foil tent. Slice across the grain and serve with the Romesco sauce.