Nothing says summer like salad and steak….grilled or pan fried in this case to perfection, plenty of seasoning and a dollop of homemade romesco sauce. I’ve been making batches of this romesco on repeat.
A little bit of a variation on the original, using almond butter as opposed to almonds and leaving out the more traditional breadcrumbs, its lightly sweet with a little zing, a teeny kick and incredible depth of flavour.
I roast up my own Ramiro peppers rather than buying roasted red peppers in a jar. It really isn’t that time consuming and it means you can forgo the vegetable oils they’re usually drenched in.
I picked up my favourite cut of steak…the rib eye. Nicely marbled with fat throughout, so incredibly tender. I got the one of the guys in my local butchers to cut me a nice thick piece, perfect for pan frying, 3 minutes each side, for a beautifully rare piece of meat with that must have outer crust.
I simply seasoned it up with lots of Pink Himalayan Rock Salt and plenty of freshly ground black pepper, having given it a rub with fresh rosemary and olive oil, before cooking it in a hot pan with clarified butter. Good quality doesn’t require much more!
The romesco sauce worked perfectly with it; that said I’d pretty much eat that stuff straight up out of the jar.
A alternative salad as a side. A mixture of shaved raw cauliflower, ripe but firm sweet blush pear, cooling cucumber, crunchy red cabbage and a generous amount of toasted roughly chopped walnuts. Parsley was my herb of choice to add that sprinkling of green freshness throughout. An orange infused lightly sweet mustard dressing brought the whole thing together.
Of late I’ve been eating steamed broccoli and zucchini noodles as if they’re going out of or perhaps have just come in to fashion! With simply grilled or pan fried piece of meat or fish…usually steak or salmon, the green duo are the perfect side with a drizzle of melted clarified butter or some coconut aminos and coconut butter! Some days I make a little extra effort and whip up something a little more fancy pants. This was one of those days. I spotted some gorgeous blush pears and just had to have them. I’m not much a fruit fan these days so I figured I should go with the longing and incorporate them in to something yummy.
The end result was deeee…licious! Leftover steak, sauce and salad for breakfast the next morning held up beautifully. I was half expecting the steak to toughen up overnight but it stayed so incredibly tender. A truly melt in the mouth piece of meat.
What’s your favourite cut of steak? Do you have a favourite sauce to accompany it?
Rib Eye with Romesco Sauce
Prep Time: 10 minutes
Cook Time: 6 – 10 minutes
Keywords: roast blender side sauce gluten-free paleo vegetarian almond butter red pepper
Ingredients (Serves 2)
- 2 large thick cut Rib Eye Steak…approx. 8 oz each
- Pink Sea Salt and Black Pepper
- 1 tbsp clarified butter
- 1 tbsp extra virgin cold pressed olive oil
- 4-5 sprigs of fresh rosemary
- 2 red ramiro peppers
- 1 garlic clove, smashed
- 1/4 cup (60g) smooth almond butter
- 2 tbsp (30g) tomato puree
- 2 tbsp red wine vinegar
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1/4 – 1/3 (60m – 80ml) extra-virgin cold pressed olive oil
- Pink Himilayan Rock Salt + Black Pepper to taste
- Shaved Cauliflower & Pear Salad to serve
Preheat oven to 180C (350F).
Place peppers on a baking tray and roast in the oven for 20- 25 minutes. Remove, allow to cool for 15 -20 minutes before removing seeds and skin – it should be charred and peel off easily!
Blend together all ingredients in a mini food processor, adding a little more olive oil to reach desired consistency. Season to taste.
Leave steaks out at room temperature 30 minutes before cooking. Drizzle with olive oil and rub with fresh rosemary on each side.
Melt clarified butter in a large pan over a medium to high heat. Once the pan is hot cook steaks alongside each other for 3 minutes each side for perfectly rare, turning only once. Allow to rest for 5 minutes before serving.
Top with romesco sauce and serve with shaved cauliflower and pear salad.
Store leftover sauce in the fridge in a seal tight container/jar for up to 1 week.