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Grilled flatiron with quick romesco recipe at lynnecurry.com.

Romesco Sauce

Romesco sauce is a divine accompaniment to a grilled steak as well as all the grilled vegetables and bread you can stuff into a single meal. It depends on two ingredients: smoked paprika (pimenton) and sherry vinegar. This version relies on jarred roasted red peppers and canned fire-roasted tomatoes to make quick work of this sauce, best prepared in advance of grilling the steaks. This recipe is adapted from The New York Times.

Course Main Course
Cuisine Spanish
Keyword grilled steak, romesco sauce
Prep Time 10 minutes
Servings 6 people
Author Lynne Curry


  • 2 cloves garlic
  • 1/2 cup toasted whole almonds
  • 1 slice country-style bread, toasted
  • 1 whole roasted red pepper
  • 1 fire-roasted tomatoes
  • 1/2 cup lightly packed Italian parsley, stemmed
  • 1 teaspoon smoked paprika (pimenton)
  • 1/2 teaspoon red chili flakes
  • 1/2 teaspoon fine sea salt
  • 2 tablespoons sherry vinegar
  • 1/2 cup best-quality extra-virgin olive oil


  1. Finely chop the garlic and almonds in a food processor. Scape down the sides, add the bread and puree to a coarse paste.

  2. Add the pepper, tomatoes, parsley, paprika, chili flakes and salt and puree until very smooth.

  3. With the machine running, add the vinegar and olive oil. Taste for seasoning. Transfer to a bowl and let stand for 1 hour for the best flavor.