Grilled Skirt Steak with Quick Romesco Sauce

Grilled Skirt Steak with Quick Romesco Sauce
Photo by Scott Phillips


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

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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