AuthorAnitaRomesco is a sweet, classic sauce made from peppers, originating from Northeast Spain. Originally, it was paired with seafood (and often also made with vinegar, tomato, almonds or hazelnuts). However, it’s become a chef’s favourite due to its unique taste. A hearty meal with tender, juicy steaks and roast potatoes. Pistachios are used which add an elegant spin on this classic sauce.
Allergens: Nuts
PREPARE THE INGREDIENTS
Preheat the oven to 180C. Slice the tomatoes in half. Peel the garlic cloves. Deseed the pepper and slice into big chunks. Small dice the potatoes.
ROAST THE VEG
Using a baking tray, place the garlic cloves, tomatoes and peppers on one half. Put the potatoes on the other half. Drizzle all the veggies with some olive oil, then season with some salt and pepper and add half of the paprika, toss to coat. Place in the oven and cook for 20 - 25 Minutes, or until tender.
COOK THE STEAKS
Remove the pistachios shells and discard them, roughly chop the pistachios, or place them in a bag and bash with a rolling pin. Once the vegetables have been cooking for around 15 Minutes, season the steaks with some salt and pepper and the rest of the paprika. Heat 1 tablespoon of olive oil in a pan on medium-high. Once hot, add the steaks and cook for 3-4 Minutes per side, or until cooked to your liking.
MAKE THE SAUCE
Place the roasted veggies (except the potatoes) on a chopping board, fnely chop them, then place in a bowl. Add the pistachios and red wine vinegar into the bowl, along with a little olive oil and season, mix until combined.
SERVE THE DISH
Plate the steaks and the potatoes, then pour the romesco sauce over them. Yum!
Ingredients
Directions
PREPARE THE INGREDIENTS
Preheat the oven to 180C. Slice the tomatoes in half. Peel the garlic cloves. Deseed the pepper and slice into big chunks. Small dice the potatoes.
ROAST THE VEG
Using a baking tray, place the garlic cloves, tomatoes and peppers on one half. Put the potatoes on the other half. Drizzle all the veggies with some olive oil, then season with some salt and pepper and add half of the paprika, toss to coat. Place in the oven and cook for 20 - 25 Minutes, or until tender.
COOK THE STEAKS
Remove the pistachios shells and discard them, roughly chop the pistachios, or place them in a bag and bash with a rolling pin. Once the vegetables have been cooking for around 15 Minutes, season the steaks with some salt and pepper and the rest of the paprika. Heat 1 tablespoon of olive oil in a pan on medium-high. Once hot, add the steaks and cook for 3-4 Minutes per side, or until cooked to your liking.
MAKE THE SAUCE
Place the roasted veggies (except the potatoes) on a chopping board, fnely chop them, then place in a bowl. Add the pistachios and red wine vinegar into the bowl, along with a little olive oil and season, mix until combined.
SERVE THE DISH
Plate the steaks and the potatoes, then pour the romesco sauce over them. Yum!