Grilled Skirt Steak with Quick Romesco Sauce

Grilled Skirt Steak with Quick Romesco Sauce
Photo by Scott Phillips


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

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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