Steak with Romesco Sauce and Crispy Potato Wedges

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Take your next steak supper to the next level for this surprisingly simple recipe for Rib Eye Steak with Romesco Sauce and Crispy Potato Wedges. Romesco is such a simple sauce to add a little punch to a perfectly cooked steak (which we'll be helping you master below!) and a final tangle of watercress adds that classic steakhouse touch!

Plates of sliced rib eye steak with watercress, potato wedges and romesco sauce.

We all love a good steak supper, and while you can't argue that the steak is the main event, it's the sides that get us super excited about steak night!

Super crunchy and crispy potato wedges and a summery romesco steak sauce are some of the simplest sides we know to make but really pack a punch.

So let's get started!

Ingredients

ribeye steak (we like rib eye here for it's good mix of fat and meat, and because you can get it without a bone for easier cooking, but any thick juicy steak in your favourite cut like sirloin will work well, or you could even go for a skirt steak which works really well with bold sauces like romesco)
sunflower oil (or light olive oil; choose something with a high smoke point)
large potatoes
olive oil (or again sunflower oil, if you don't want to cook with two different bottles)
sweet smoked paprika (or regular smoked paprika, if you can't find the sweet variety which usually comes from Spain in a little metal tin rather than a glass jar)
plain flour (sold as all purpose flour in the US)
watercress (to serve, handfuls of peppery rocket or pea shoots would be a good substitution if you can't get any)
jarred chargrilled peppers (look for the ones packed oil so you can use it to add more flavour to the steak)
flaked almonds (or almond slithers in you're based in the US, as these are easier to find in most grocery stores)
garlic

Sliced steak on a cutting board with a tray of potato wedges and bowls of romesco and watercress on the side.

How To Cook The Perfect Steak

So many people are intimidated by cooking steak at home, but you don't have to be. As with most cooking practice makes perfect, but here are our tips for cooking the perfect steak at home every. single. time..!

Choose a thick, good quality steak: it's much easier to cook a relatively thick steak at home (but not one of those huge sharing steaks like a Tomahawk which take more practice!) as the middle won't overcook while you get a nice delicious crust on the outside.
Season the steak well before cooking: seasonings like salt and pepper will just fall off the steak after cooking, so season the steak well beforehand!
Start with room temperature steaks: cold steaks will take longer to cook in the middle, making life hard on yourself! The beef will also contract more when it hits the pan making for a less tender steak.
Use your best pan: steak is the time to break out your best heavy bottomed pan to get a good crust. We're fans for steak of cast iron skillets, or pans made from a material that conducts heat well like a copper or copper core pan (we prefer the latter as they can go in the dishwasher!!)
Don't overcrowd the pan: You want to sear your steak, not steam it - adding too much meat to the pan will make it harder to get a nice crisp crust.
Go gentle: it may be tempting to sear your steak at a very high heat to get a nice crust straight away, but remember you want to cook the steak through to your liking without burning the outside!
Remember the fat cap: if your steak has a thick cap of fat on one side, use your tongs to hold this against the bottom of the pan until it turns dark yellow and slightly golden. No one wants a flabby bit of undercooked fat on their steak!
Scissors are your friend: it may not make the prettiest steak (so don't do this for guests!) but the first few times you pan sear a steak if you think it's done but you're not sure, cut into the steak with a pair of scissors to check for doneness. You'll quickly learn what a steak cooked to your liking feels like when you press down on it in the pan. Alternatively if you have a meat probe, rare steak has an internal temperature of 50C, medium rare 55C, and medium of 60C.
Rest the steak well: Once it is removed from the heat the steak will relax going from slightly tough to deliciously tender. Rest any steak on a warm plate covered with foil for at least 5 minutes before slicing or serving with those delicious resting juices!
If you're cooking your steak outside, create two cooking areas on the barbecue: an area of high heat for cooking the outside of the steak, and one of a lower heat to allow the steaks to cook through to your liking.

White plate of steak with romesco sauce, watercress and potato wedges.

Frequently Asked Questions

Why do I need to marinate the steak?

Quick marinades like this one where we're simply rubbing flavoured oil and paprika into the steak help add layers of delicious flavour. Longer marinades you make an hour or two in advance help tenderise the steak too.

What is romesco sauce?

Romesco sauce is a Catalonian red sauce thickened with almonds - the traditional version uses tomatoes, but it is more common in modern recipes like this one to find roasted peppers instead!

What else can I serve the romesco sauce with?

It's simply delicious with roasted chicken with a nice crispy skin, stirred into white beans (we love Bold Bean Co.) and drizzled over rice and roasted veggies.

What else can I serve with the steak and romesco sauce instead of potato wedges and watercress?

Literally anything that would usually work with a steak and sunshine flavours would be a good shout here. Both would work well with our Hasselback Potatoes with Labneh (subbing the romesco for the salsa verde), these tomato-braised cannellini beans, and if you don't fancy the romesco, our tomato butter and steak were just made for each other!!

Bowl of uncooked potato wedges tossed with flour and paprika.

Tray of potato wedges on a grey background.

Step 1

Preheat the oven to 200C.

Cut the potatoes into wedge shapes and toss with 1 teaspoon of smoked paprika, the plain flour and plenty of salt.

Add the sunflower oil to a baking tray. Arrange the potato wedges on top so they are evenly spaced, and well coated in oil.

Roast for around 45 minutes - 1 hour, turning a few times during cooking until they are crisp and golden.

Rib eye steak on baking parchment rubbed with paprika, oil and salt.

Step 2

Brush the steak with a little oil from the jar of peppers and rub 1 teaspoon of paprika into both sides with some black pepper. Don't add salt at this stage or it will draw the moisture out of the steak!

Toasted flaked almonds in a silver bowl.

Step 3

For the romesco sauce, start by toasting the flaked almonds.

Add the peppers to a blender (reserving 2 tablespoon of the oil) along with the almonds, 1 teaspoon of smoked paprika and a good pinch of salt. Blitz until smooth, but still textured.

Cooked rib eye steak resting on a wooden cutting board.

Sliced rib eye steak on a wooden serving board.

Step 4

To cook the steak, heat a dry pan until it's piping hot. Add the steak; it should loudly sizzle instantly. Cook the steak for approximately 2-3 minutes on each side until will charred and rest for 5 minutes.

Trays of crispy potato wedges and sliced steak next to bowls of watercress and romesco sauce.

White plate of sliced steak, potato wedges and watercress with a little black bowl of romesco sauce.

Step 5

Slice the steak and serve with a good dollop of the romesco sauce, a pile of wedges and a handful of watercress dressed with some of the reserved oil from the jar of peppers.