Tuesday: Flank Steak, Asparagus and Leeks with Romesco Sauce
The Spanish nailed it with their Romesco’s combo of earthy nuts, sweet tomato and the tart tang from the vinegar. It’s fantastic on the steak as well as the veggies. Hell, it’s fantastic on cardboard! Get this dinner down because it will become your go to this summer. Both the Romesco sauce and steaks can be prepared ahead. NOTE: We are doubling the flank steak for use later in the week.
Serves: 4 Prep: 1 hour, 15 minutes Cooking: 30
For the Steak
4 tablespoons chopped Italian parsley
3 garlic cloves, minced
2 teaspoons salt
2 teaspoons ground black pepper
4 tablespoons olive oil
2 (1 ½ lb each) flank steaks
For the Romesco
¾ cup blanched almonds
2 large thick slices country bread, crusts removed, bread cut into 1/2" cubes
1/2 cup red wine vinegar1 lb Roma tomatoes, seeded and roughly chopped (or 1 can diced tomatoes)
1 tablespoon paprika
1 teaspoon salt
¾ cup fruity Spanish olive oil
For the Leeks and Asparagus
2 large leeks, cleaned, halved lengthwise and chopped into 4” lengths
12-16 asparagus, woody bottoms trimmed off
1-2 tablespoons olive oil
1 teaspoon Kosher salt
Marinate the steak. Mix first 4 steak ingredients in small bowl. Place each steak in a separate large ziploc. Add 2 tbls olive oil and half the herb mixture to each bag. Remove as much air as possible and seal. Rub steaks from the outside, making sure to distribute the herbs. Place in fridge for 1 hour and up to 8 hours.
Preheat the oven to 350°.
Spread the almonds on a baking sheet and toast for 10 minutes.
Meanwhile, combine the bread and vinegar in a bowl to soak.
Transfer the almonds to a food processor and process until finely ground.
Add the vinegar-soaked bread, tomatoes, paprika, salt, and pepper and purée. Add the olive oil in a steady stream until a smooth sauce comes together. Set aside.
Arrange leeks and asparagus on a baking sheet. Toss with olive oil and salt.
Roast for 18-20 minutes.
Prepare barbecue (medium-high heat) or broiler.
Grill/broil steak until cooked to desired doneness, about 4 minutes per side for medium.
Transfer steaks to cutting board. Cover with foil. Let stand 5 minutes. Allowing the steak rest at least five minutes before slicing allows the meat to reabsorb the juices, keeping it moist.
Serve thinly sliced steak alongside vegetables with a huge dollop of romesco over both.
Allow second steak to come to room temp before you store it in the fridge.