Steak with Romesco Sauce

By Jess

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There’s nothing quite like a good steak. I don’t know about you, but when I’m really hungry and want to be seriously satisfied by my meal, I know that steak is the only way to go. Often times, I’ll go quick and simple with my steak: salt and pepper and into the pan!


This Romesco sauce adds a nutty-sweet pepper zing to your steak. Perfect for entertaining!

But sometimes I crave a little kick of flavor or want to dress it up for a dinner with friends. And this recipe for steak with Romesco sauce is my go-to recipe for kicking up a good piece of flank steak.

Romesco is a traditional sauce that comes from the northeastern part of Spain and it is traditionally made with nuts and peppers. The exact kinds of nuts and peppers can vary, but they are the staple ingredients, making this a naturally Paleo-friendly sauce.

cut of steak

In our recipe we use roasted red peppers and almonds. The roasted red peppers add a sweet, tangy, and subtly smoky flavor to the sauce. And if you’re afraid of spice, don’t worry – red peppers aren’t spicy and you can always cut back on the chili flakes. Or, if you’re like me, you can add chili flakes to bump up the spice level a few notches.

romesco sauce ingredients

In addition to adding some heft to the sauce, the almonds add a slightly nutty flavor. And, they give your steak a little extra protein and add some fiber to the dish.

I like cooking my steak medium, but if you like your steak cooked less, adjust the cooking time slightly. Remember that flank steak is thin so it doesn’t take long to cook at all and – trust me – it’s easy to overcook. I’ve done that enough to have learned my lesson!

paleo steak

When I serve flank steak with Romesco sauce, I always make sure I have a side dish that stands up to these bold flavors. No wimpy salads! This steak needs something substantial. My favorite is Brussels sprouts. I like to bake the Brussels sprouts with olive oil, garlic, a few chili flakes, and salt and pepper, which reflects some of the flavors in the Romesco sauce. That way you have the substantial crunchiness of the Brussels sprouts to stand up to a hearty steak with big, bold, flavors.

So the next time you’re in the mood for steak, grab a few extra ingredients in the grocery store and whip up a Romesco sauce. It’s quick and easy to make and, especially if you have guests, it will really add some flair to your dish.

(You’ll also love: Classic Salisbury Steak)


    • 1 pound flank steak
    • 7 ounces bottled roasted red peppers, drained
    • ¼ cup almonds
    • 2 garlic cloves
    • 2 tbsp olive oil
    • ½ tsp chili flakes
    • salt, black pepper to taste


  1. Preheat oven to 500 F.
  2. Season the steak with salt and black pepper.
  3. In a small cast iron skillet, add the almonds and dry-roast over medium heat, stirring, for about 5 minutes.
  4. Transfer the almonds to a food processor.
  5. In the same skillet, heat 1 tablespoon of olive oil over medium heat. Add the garlic and cook for one minute.
  6. Add the garlic, roasted red peppers and chili flakes in a food processor and process until smooth. Season to taste with salt and set aside.
  7. In a large cast iron skillet heat the remaining olive oil over high heat.
  8. Add the steak and cook for 30 seconds then use the tongs to flip the steak. Cook for another 30 seconds then put the pan into the oven.
  9. Cook the steak for 2 minutes then flip it and cook for another 2 minutes for a medium-rare steak. If you prefer medium, add a minute to both of the oven turns.
  10. Remove the steak from the skillet, cover with a foil and rest for 5 minutes before slicing.
  11. Serve with Romesco sauce.


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  1. In instruction 8 did you mean to say “another 30 seconds”?

    While awaiting moderation I totally went off the rails and marinated a 2″ thick steak for 15 minutes with extra virgin olive oil, balsamic vinaigrette and the Dizzy Pig BBQ Company”s Cow Lick Steak Rub. I then seared each side for 2 minutes/side in an iron skillet (next time I may try to use stainless steel). I Baked for 25 minutes in my convection oven @ 375 degrees. This resulted in a juicy, medium center with a slightly spicy exterior (pleasing my wife’s taste). For a medium rare (my preference) I would reduce the cooking time to 20 minutes. I like the slower cook time at the reduced heat.

    This was the lazy man’s takeoff on your wonderful recipe. I’m looking forward to your moderation so I can prepare as you’ve suggested. I’m just a beginner, but having fun experimenting. Both my wife and I loved the results of this first experiment.

    • Hi Bill,
      Thanks for the catch! Yes, I did. 🙂
      Mmmm, your recipe sounds wonderful. If you try my version, please let me know how it turns out.

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