Steak with Romesco Sauce and Crispy Potato Wedges
This simple recipe for Steak with Romesco Sauce and Crispy Potato Wedges takes the classic steak supper to the next-level for a steakhouse-worthy dinner you can easy manage on a Friday night!
Servings: 2 servings
Ingredients
- 1 x 400g rib eye steak
- 4 tbsp sunflower oil
- 3 large potatoes
- olive oil
- 2 tsp smoked paprika
- 1 tbsp plain flour
- watercress to serve
Romesco Sauce
- 260 g jar chargrilled peppers in oil
- 100 g flaked almonds
- 2 garlic cloves grated
- 1 tsp smoked paprika
Instructions
- Preheat the oven to 200C.
- Cut the potatoes into wedge shapes and toss with 1 tsp 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.
- Brush the steak with a little oil from the jar of peppers and rub with some salt and1 tsp of paprika into both sides with some black pepper.
- For the romesco sauce, start by toasting the flaked almonds. Add the peppers to a blender (reserving 2 tbsp of the oil) along with the almonds, 1 tsp of smoked paprika and a good pinch of salt. Blitz until smooth, but still textured.
- 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.
- 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.
Notes
If your romesco sauce tastes like it needs a little brightness (it will depend on the brand) a splash of sherry or red wine vinegar will round out the flavours.