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Annie Starke's Sliced Skirt Steak with Romesco Sauce

Sliced Skirt Steak with Romesco Sauce

byAnnie Starke
Total 40 mins, includes cooling time
Active 30 mins
Makes 4 servings
Ingredients
Romesco sauce
  • 3 medium tomatoes
  • 1 large red bell pepper
  • 2 slices country-style bread
  • 1/2 cup toasted blanched almonds or hazelnuts
  • 2 large garlic cloves, peeled
  • 1 teaspoon red pepper flakes
  • 1 teaspoon smoked paprika
  • 2 tablespoon fresh chopped parsley
  • 2 tablespoons Homemade Champagne Garlic Vinegar (recipe follows), or regular champagne or sherry vinegar
  • 1 pinch sea salt
  • 1 pinch of pepper
  • 1/2 cup extra virgin olive oil
Steak
  • 1 pound skirt steak, trimmed, at room temperature
  • Flaky sea salt and freshly ground black pepper
  • 1 tablespoon good-quality extra virgin olive oil
  • Bunch fresh parsley, for garnish
    Homemade champagne garlic vinegar
    • 8 to 10 whole garlic cloves, peeled
    • 1 small bottle champagne vinegar
      Directions
      1. Make the romesco sauce: Place the tomatoes and bell pepper on a sheet pan and place under the broiler until charred, 10 to 15 minutes. Transfer them into a bowl, cover with a dishcloth, and leave to steam until they are cool. Peel off and discard the skins. Discard the pepper seeds. Set aside.
      2. Preheat the oven to 375°F. Tear the bread into pieces and place it on a sheet pan. Bake until dried, about 10 minutes.
      3. In the bowl of a food processor, combine the bread, almonds, garlic, red pepper flakes, and paprika and blend until it becomes a paste. Add the peeled tomatoes and bell pepper, parsley, vinegar, salt, and black pepper and process until mixed. With the motor running, slowly pour the olive oil through the feed tube. Process until fully incorporated, stopping once or twice to scrape down the sides of the bowl. Set aside.
      4. Make the steak: Pat the steak dry with paper towels and cut it into two even pieces. Season generously with salt and pepper on both sides. Preheat a 12-inch cast-iron pan or grill pan until screaming hot. Add the oil.  Add the steak and sear on one side until nice and charred, 2 to 3 minutes. Flip the steak and cook for about 2 to 3 minutes on the other side for medium-rare steak. Transfer to a cutting board and rest for at least 5 minutes.
      5. To serve, slice the steak against the grain and lay it out on a platter. Tuck sprigs of parsley around it and serve with the romesco sauce.
      1. Homemade champagne garlic vinegar
        1. Add the garlic to the bottle of vinegar. Screw the lid on and leave to sit for at least a month in the fridge.