Beef With Romesco Sauce Food

BEEF SKEWERS WITH ROMESCO SAUCE

Steps:

• For the sauce, combine bread and almonds in a food processor and process until finely ground.
• Add garlic, tomato, peppers, vinegar, salt and smoked paprika; process until puréed, stopping to scrape down the sides of the bowl once or twice.
• With the machine running, gradually add oil. Transfer to a bowl.
• For the beef, soak 12 small (6-inch) bamboo skewers in cold water for at least 30 minutes before cooking.
• In a large bowl, whisk together oil, garlic, sweet paprika, cumin, salt and cayenne.
• Add beef cubes, toss to coat, and set aside for at least 10 minutes, or refrigerate up to 1 day.
• Heat a grill pan over high heat or prepare an outdoor grill for medium-heat cooking.
• Thread 3 to 4 beef cubes on each skewer, being sure that the tip is covered by beef.
• Grill, turning occasionally, until beef is browned and cooked to your liking, 4 to 5 minutes on an outdoor grill and 6 to 7 minutes on a grill pan.
• Serve the skewers hot with room temperature sauce.

BEEF WITH ROMESCO SAUCE

Steps:

• Pour dressing over steak in resealable plastic bag. Seal bag; turn to coat. Refrigerate 30 min. or overnight to marinate.
• Meanwhile, combine sour cream, roasted red peppers, peanuts and ground red pepper in blender container; cover. Blend on medium speed 1 to 2 min. or until smooth. Stir in parsley. Refrigerate sauce until ready to use.
• Remove steak from bag; discard marinade. Heat nonstick skillet to medium-high heat. Add steak; cook 15 min., turning once. Let stand 5 min. before slicing. Serve with sauce.

BEEF AND SCALLOP SKEWERS WITH ROMESCO SAUCE

Steps:

• Soak skewers in water for 30 minutes to 1 hour.
• Preheat the grill. Preheat frying oil to 375 degrees F.
• Marinate the scallops and beef in jerk seasoning. Let sit for 10 minutes refrigerated.
• In a blender add in the roasted peppers, tomatoes, almonds, garlic, oil and vinegar. Blend well and season with salt and pepper. Set aside.
• Begin skewering the beef, scallops and vegetables. Use all. Dredge the polenta in flour and fry the batons until golden brown, about 2 to 3 minutes. Remove and place on paper towels and season with salt and pepper.
• On a serving plate, stack the polenta "fries" with a dollop of romesco sauce on the side. Place the skewers on top of each other and serve warm.