Steak with Roasted Pepper Sauce Recipe

A simple perfectly cooked steak drizzled with a smoky golden roasted pepper sauce.

Course Entree

Cuisine Spanish

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 353kcal

Author Florentina

2 yellow or orange bell peppers
1 green chile pepper
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar + more to taste
2 cloves garlic grated
1/2 tsp red pepper flakes
1 pinch sea salt or to taste
1 pinch cumin + more to taste
2 steaks fillet, rib eye or sirloin, organic grass-fed at room temperature (1 1/2″ thick)
Sea salt
1 pinch Freshly ground black pepper
1/2 tsp red pepper flakes
Pea shoots or micro greens for garnish

Roast the peppers on a cast iron plate on medium high flame until charred all over. Transfer to a bowl and cover with plastic wrap until cool enough to handle. Peel the skins and discard together with the seeds and core. Keep the seeds and membranes of the chile pepper.
Transfer the roasted peppers to the bowl of a small food processor and purée with the olive oil, red wine vinegar, garlic, cumin and sea salt until smooth. Adjust seasonings to your taste.
Meanwhile preheat a cast iron grill/plate on medium high flame.
Coat the steaks with a little bit of olive oil all over then generously season with sea salt, black pepper and red pepper flakes. Don’t be stingy with the seasonings, season well all over including the sides.
Grill the steaks for 3 minutes on each side for medium rare and 1 minute on each of the edges. A total of 10 minutes. Cook an extra 2 minutes for medium doneness.
Allow the steaks to rest a few minutes for the juices to redistribute, before slicing them and serving with the golden roasted pepper sauce on top and garnishes with the pea shoots.

This steak goes great with a smoky Moroccan Red Harissa sauce as well.