Almond-flavored romesco sauce tops grilled steak for this easy dinner that’s perfect for Father’s Day or anytime. Make extra of the sauce. It keeps a week in the refrigerator and is great on any cooked meat or vegetables.
Zucchini spirals and butternut squash spirals, which can be found in the freezer section of the market, make a colorful and easy side dish.
Helpful hints:
• Fresh zucchini spirals and butternut squash can be used instead of frozen.
• Bottled romesco sauce can be used instead of making your own.
• Any type of quick cooking steak can be used.
• Make sure to drain the bottled roasted peppers for the romesco sauce.
Countdown:
• Make romesco sauce.
• Saute steak.
• Make zucchini and squash.
Strip Steak with Romesco Sauce
½ cup canned, drained, roasted red peppers
1 plum tomato, cut in half (about ¾ cup)
¼ cup raw almonds with their skin
1 teaspoon minced garlic
1 tablespoon olive oil
Vegetable oil spray
¾ pound grass-fed strip steak
Salt and freshly ground black pepper
Place roasted pepper, tomato, almonds, garlic and olive oil in a blender or food processor and pulse until it becomes almost smooth. The almonds will create a coarse texture. Set aside.
Heat a medium-size nonstick skillet over medium-high heat and spray with vegetable oil spray. Add the steak and brown 3 minutes, turn and brown 3 minutes. Lower heat to medium and cook 4 minutes. A meat thermometer should read 125 for rare and 145 for medium. Add salt and pepper to taste. Divide between 2 dinner plates and spoon romesco sauce on top.
Yield 2 servings.
Spiral Zucchini and Butternut Squash
2 cups frozen zucchini spirals, defrosted
2 cups frozen butternut squash spirals, defrosted
2 tablespoons reduced-fat oil and vinegar dressing
Salt and freshly ground black pepper
Microwave zucchini and butternut squash spirals according to package instructions. Place all spirals in a bowl. Add dressing and salt and pepper to taste. Toss well.
Yield 2 servings.
