Grilled Skirt Steak with Quick Romesco Sauce

Grilled Skirt Steak with Quick Romesco Sauce
Photo by Scott Phillips


  • ½ tsp. smoked sweet paprika or plain sweet paprika
  • 7.5-oz. jar roasted red peppers, drained (¾ cup)
  • 1/8 tsp. crushed red pepper flakes
  • 1 thin slice white sandwich bread, darkly toasted
  • 1-¼ to 1-½ lb. skirt steak, trimmed
  • 1 tsp. sherry vinegar
  • 2 medium cloves garlic
  • + 3 more ingredients
    • 2 Tbs. toasted sliced almonds
    • 1 Tbs. extra-virgin olive oil
    • Kosher salt and freshly ground black pepper

Prepare a medium-high grill fire. If you have one large piece of skirt steak, cut it crosswise, separating the thicker part from the thinner. Season the steak on both sides with salt and pepper. Tear the bread into large pieces, put in a food processor, and process to fine crumbs. Add the almonds...

View full recipe at Fine Cooking


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