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Categories:
garlic weight Grape Tomatoes olive oil garlic ancho chili powder Bread kosher salt red wine vinegar flank olive oil kosher salt black pepper
Viewed: 45 - Published at: 2 years agoIngredients
- 1 head Garlic
- 12 ounces, weight Grape Tomatoes, Rinsed
- 1/4 cups Olive Oil, Plus A Tablespoon Or So For Roasting
- 13 cups Blanched Almonds
- 1 clove Minced Garlic
- 3/4 teaspoons Ancho Chili Powder
- 1 slice Stale Bread (or Lightly Toasted)
- 1/2 teaspoons Kosher Salt
- 1 Tablespoon Red Wine Vinegar (up To Double This Amount If Desired)
- 1 whole Flank Steak (1 To 1-1/2 Pound Size)
- 1 teaspoon Olive Oil
- 1/2 teaspoons Kosher Salt
- 1/2 teaspoons Coarse Black Pepper
Method
- For the romesco sauce: Preheat your oven to 375 F. Slice the top third of the garlic head off to expose the cloves.
- Place the tomatoes onto a rimmed sheet pan along with the prepared head of garlic and drizzle with some olive oil.
- Roast in your preheated oven for 25 minutes or until the skin starts to bubble and the tomatoes start to turn golden.
- Remove pan from oven and set it on a rack.
- When cool, peel the tomatoes and discard the skins.
- Transfer the head of garlic to a smaller rimmed sheet pan, drizzle with a little more olive oil and add the almonds to the pan.
- Bake for 8-10 more minutes, tossing the almonds halfway through until they are golden brown and fragrant.
- Remove from oven and set pan on a rack.
- Once the garlic head is cool enough to handle, squeeze the garlic head to release the roasted garlic cloves.
- In the bowl of your food processor add the peeled tomatoes, minced fresh garlic, roasted garlic, toasted almonds, ancho chili powder and torn stale bread (or bread that has been lightly toasted).
- Pulse (with the lid in place) a few times to get the almonds slightly chopped.
- Scrape down the sides, secure the lid and with the food processor on, slowly pour in some of the 1/4 cup of olive oil and pulse.
- Stop to scrape down the sides one more time and repeat with the remaining olive oil.
- Then season with the kosher salt and a tablespoon or more (to personal taste) of red wine vinegar.
- Pulse until relatively smooth but still with a little texture from the almonds.
- For the steak: Preheat your oven to broil, line a rimmed sheet pan with foil and set an oven-safe rack on top of the foil.
- Or simply use a broiler pan.
- Trim off any excess fat from the steak.
- Rub with the olive oil and season both sides with half of the salt and pepper.
- Place your steak onto the rack (or broiler pan) and place in the highest part of your oven, directly under the broiler.
- Crack the door and broil the steak for 5-7 minutes a side, depending on how well done you prefer your steak.
- To avoid a tough flank steak, keep it at a medium or medium-rare.
- Once the steak has cooked, remove pan from oven and use tongs to remove it from the pan.
- Place it on a cutting board, tented with foil to keep it warm while it rests for 5 to 8 minutes.
- Slice and add additional salt and pepper as desired.
- Serve with a few spoonfuls of the romesco sauce over top.
