Steak and Pepper Salad with Romesco Sauce

Ingredients

  • ¼ cup extra virgin olive oil
  • ⅓ cup sherry vinegar
  • 2 Tbsp fresh orange juice
  • 1 Tbsp smoked paprika
  • 5 cloves garlic, minced or pressed
  • 1 tsp dried oregano
  • 1 ½ to 2 pound flank steak

For the sauce:

Ingredients

  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp fresh orange juice
  • 2 Tbsp sherry vinegar
  • ¼ tsp smoked paprika
  • 2 garlic cloves, minced or pressed
  • 1 jar (oz) roasted red peppers, drained
  • 2 Tbsp chopped blanched almonds
  • ½ tsp salt
  • fresh ground black pepper

For the salad:

Ingredients

  • 2 small red onions
  • 4 red, yellow, and/or orange bell peppers
  • olive oil
  • salt and pepper
  • ½ head green leaf lettuce, torn into bite sized pieces
  • chopped fresh Italian parsley

Directions

  1. Whisk together the ¼ cup olive oil, sherry vinegar, orange juice, smoked paprika, garlic, and oregano to make a marinade.  Place the steak in a shallow dish or container, pour the marinade over the top and flip it over to coat well.  Allow to marinate overnight.
  2. Make the Romesco sauce:
    In a food processor combine all of the sauce ingredients and whiz until smooth, about 20 seconds or so.  If making the dressing a day ahead place it in a small jar and refrigerate it.
  3. Preheat oven to 400°F.  Cut peppers and onions into wide strips, toss in olive oil, and spread onto a baking sheet.  Sprinkle with salt and pepper.  Roast for about 10 min at 400°F.  Remove the sheet pan from the oven and set aside for the moment.
  4. Set the broiler to HI and place an oven rack a few inches below the broiler element.  Remove the flank steak from the marinade and shake off any excess.  Place the steak on a broiler pan or a rack placed inside of a baking pan and broil 4 to 6 minutes per side.  Remove from the oven and allow the steak to rest for 5 minutes or more before slicing crosswise against the grain.
  5. While the steak is resting, place the tray of peppers and onions back in the oven under the HI broiler for 5 minutes until starting to brown on the edges.  I like the peppers to be “crisp tender” and not overly soft.
  6. Assemble the salad by placing the roasted peppers, onions and strips of steak over a bed of lettuce.  Top with Romesco sauce, chopped parsley and freshly ground black pepper.

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