Grilled Romesco Steak
Courtesy of California Ripe Olives
Servings: 4
Prep Time: 10 Min.
Cook Time: 25 Min.
Chill Time: 30 Min.
Prep Time: 10 Min.
Cook Time: 25 Min.
Chill Time: 30 Min.
What you need:
* 1 Tbsp. olive oil
* 2 Tbsp. red wine vinegar
* 1 Tbsp. minced garlic
* 1 1/4 lb. flank steak
* 1 (8 oz.) red bell pepper, seeded and quartered
* salt and crushed red pepper flakes to taste
* 4 oz. sliced country bread (4 average slices)
* 2 oz. mixed baby greens, washed and dried
* 1 c. California Ripe Olives, whole, pitted
* 1/4 c. toasted sliced almonds
* 2 Tbsp. red wine vinegar
* 1 Tbsp. minced garlic
* 1 1/4 lb. flank steak
* 1 (8 oz.) red bell pepper, seeded and quartered
* salt and crushed red pepper flakes to taste
* 4 oz. sliced country bread (4 average slices)
* 2 oz. mixed baby greens, washed and dried
* 1 c. California Ripe Olives, whole, pitted
* 1/4 c. toasted sliced almonds
What to do:
1. Combine olive oil, vinegar and garlic in a shallow container.
2. Place steak and peppers in marinade and season to taste with salt and pepper flakes. Cover and refrigerate for at least 30 min.
3. Grill steak and peppers over medium-high heat. Turn steak after 5-6 min. and cook for another 5-6 min. on remaining side.
4. Transfer to a clean cutting board to rest for 5 min., then slice across the grain into strips.
5. Cook peppers for 6-8 min. until charred and tender, then transfer to a clean cutting board. Peel off charred skin, dice into 1-inch pieces and set aside.
6. Toast country bread on grill for 1-2 min. on each side until golden. Transfer to a clean cutting board and dice into 1-inch croutons.
7. Toss steak, peppers and grilled bread with greens, California Ripe Olives and almonds. Serve hot or room temperature with additional bottled balsamic dressing if desired.
2. Place steak and peppers in marinade and season to taste with salt and pepper flakes. Cover and refrigerate for at least 30 min.
3. Grill steak and peppers over medium-high heat. Turn steak after 5-6 min. and cook for another 5-6 min. on remaining side.
4. Transfer to a clean cutting board to rest for 5 min., then slice across the grain into strips.
5. Cook peppers for 6-8 min. until charred and tender, then transfer to a clean cutting board. Peel off charred skin, dice into 1-inch pieces and set aside.
6. Toast country bread on grill for 1-2 min. on each side until golden. Transfer to a clean cutting board and dice into 1-inch croutons.
7. Toss steak, peppers and grilled bread with greens, California Ripe Olives and almonds. Serve hot or room temperature with additional bottled balsamic dressing if desired.