Beef With Romesco Sauce Food
BEEF SKEWERS WITH ROMESCO SAUCE
These tasty skewers are a popular choice in tapas bars. This version uses flavorful sirloin with a quick and easy recipe for Spain's famous almond-and-red pepper sauce.
Time 30m
Yield Serves 6 as an appetizer; 4 as a main course
Number Of Ingredients 18
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.
Nutrition Facts : Calories 300 calories, Fat 19 grams, SaturatedFat 4 grams, Cholesterol 60 milligrams, Sodium 690 milligrams, Carbohydrate 9 grams, Protein 23 grams
BEEF WITH ROMESCO SAUCE
Got a nice beef flank steak just waiting for a zesty marinade? Serve it with this creamy, spicy and quick-to-make Romesco sauce.
Provided by My Food and Family
Categories Recipes
Time 55m
Yield Makes 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 300, Fat 20 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 65 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 26 g
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.
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