Flank Steak With Romesco Sauce Food

GRILLED HANGER STEAKS WITH ROASTED GARLIC ROMESCO SAUCE

Steps:

• For the romesco sauce: Preheat the oven to 450 degrees F.
• Cut off the top of the garlic just to expose the tips of the cloves. Sprinkle with salt and pepper and drizzle with olive oil. Wrap tightly in foil and roast until the cloves are golden brown and tender, about 45 minutes. Open the foil and allow the garlic to cool until cool enough to handle, then scoop the cloves out using a fork or knife or squeeze the whole head with your hand, turning it upside down to release the cloves into a small bowl.
• Puree the bread, roasted peppers, almonds, vinegar, dill, parsley, basil, anchovies, tomato and roasted garlic pulp in a blender on high speed, just blending enough so that there is still some texture to the sauce. Set aside until ready to use.
• For the hanger steaks: Preheat a grill on high heat.
• Combine the chile powder, garlic powder, pepper and seafood seasoning in a small bowl. Sprinkle the steaks on all sides with salt, then rub with the spice mixture. Grill the hanger steak on all sides, rotating so the char is even, about 10 minutes for an internal temperature of 125 degrees F or medium-rare. Allow the steaks to rest for 10 minutes.
• Carve the steaks by cutting large pieces against the grain. Serve with a squeeze of lime and the romesco sauce.

FLANK STEAK WITH CHIMICHURRI SAUCE

Steps:

• Make the chimichurri sauce: Add all the sauce ingredients to a small food processor. Pulse 4 to 6 times, until the herbs are roughly chopped and chunky. Transfer to a serving bowl.
• Cook the steak: Pat the flank steak dry with a paper towel. Season generously with salt and a pinch of ground pepper. Place in a medium bowl and drizzle with the olive oil and soy sauce. Add the onion to the bowl and give it all a massage until combined.
• Heat a grill to high for at least 5 minutes. If using a charcoal or gas grill, wipe the grill grates with a lightly oiled paper towel right before cooking to clean off any char and debris. This will give you a great grill mark and help keep the beef from sticking. Alternatively, place a grill pan over high heat and preheat for at least 5 minutes. Rub a little oil on the pan or spray with nonstick cooking spray.
• Grill the steak for about 3 minutes, or until well browned on one side. Turn the steak over and add the onion to the grill. Cook for another 2 minutes, or until the internal temperature reaches 125 degrees F (52 degrees C) for medium-rare, or to your desired doneness (see Cook's Note). You just want the onions slightly charred but still crunchy. Transfer the steak and onions to a cutting board and allow to rest, tented with foil, for 5 minutes. Slice the steak against the grain into 1-inch (2.5-cm) planks. Serve the steak over the onions and drizzle with the chimichurri 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.

FLANK STEAK WITH LEMON-LIME HERB SAUCE

Steps:

• Remove the flank steak from the refrigerator 30 minutes prior to cooking to bring it to room temperature.
• In a medium bowl, add the scallions, chives, olive oil, basil, parsley, lemon zest, lemon juice, lime zest, lime juice, mustard, red pepper flakes and 1/2 teaspoon kosher salt. Stir to combine and set aside.
• Heat a grill pan over medium-high heat. Drizzle a small amount of olive oil onto one side of the steak and use a silicone brush to spread it all over the steak. Sprinkle with a nice pinch of kosher salt and pepper. Transfer the meat to the grill pan, seasoning side down. Drizzle the other side of the steak with a small amount of olive oil and once again brush it to cover and sprinkle with salt and pepper. For medium-rare, cook the steak until the internal temperature is 135 degrees F, 4 to 5 minutes per side. Remove the steak to a plate and let it rest for 10 minutes before slicing.
• Slice the steak against the grain. Add the slices to a platter and spoon on the lemon-lime herb sauce. Serve extra sauce on the side.

FLANK STEAK WITH ROMESCO SAUCE

Steps:

• Preheat broiler. Arrange almonds and bread in a single layer on a baking sheet. Broil 1 minute or until lightly browned. Add almonds and bread to a food processor and process until coarsely ground. Heat olive oil, garlic, and paprika in a small skillet over medium heat; cook for 1 minute or until garlic begins to brown. Add garlic mixture, sherry vinegar, bell peppers and 1/8 teaspoons salt to bread mixture; process until smooth.
• Sprinkle steak evenly with remaining 3/8 teaspoons salt and black pepper. Place on a broiler pan coated with cooking spray; broil 5 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices. Serve with sauce.