Grilled Skirt Steak with Quick Romesco Sauce

Grilled Skirt Steak with Quick Romesco Sauce
Photo by Scott Phillips


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