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

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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