Beef And Scallop Skewers With Romesco Sauce Recipes
BEEF SKEWERS WITH ROMESCO SAUCE
These tasty skewers are a popular choice in tapas bars. This version uses flavorful sirloin with a quick and easy recipe for Spain's famous almond-and-red pepper sauce.
Time 30m
Yield Serves 6 as an appetizer; 4 as a main course
Number Of Ingredients 18
Steps:
- For the sauce, combine bread and almonds in a food processor and process until finely ground.
- Add garlic, tomato, peppers, vinegar, salt and smoked paprika; process until puréed, stopping to scrape down the sides of the bowl once or twice.
- With the machine running, gradually add oil. Transfer to a bowl.
- For the beef, soak 12 small (6-inch) bamboo skewers in cold water for at least 30 minutes before cooking.
- In a large bowl, whisk together oil, garlic, sweet paprika, cumin, salt and cayenne.
- Add beef cubes, toss to coat, and set aside for at least 10 minutes, or refrigerate up to 1 day.
- Heat a grill pan over high heat or prepare an outdoor grill for medium-heat cooking.
- Thread 3 to 4 beef cubes on each skewer, being sure that the tip is covered by beef.
- Grill, turning occasionally, until beef is browned and cooked to your liking, 4 to 5 minutes on an outdoor grill and 6 to 7 minutes on a grill pan.
- Serve the skewers hot with room temperature sauce.
Nutrition Facts : Calories 300 calories, Fat 19 grams, SaturatedFat 4 grams, Cholesterol 60 milligrams, Sodium 690 milligrams, Carbohydrate 9 grams, Protein 23 grams
SCALLOP SKEWERS
Provided by Food Network
Yield 30 servings
Number Of Ingredients 8
Steps:
- In small bowl, mix first five ingredients to make sauce. Assemble skewers by placing one scallop (or two-three bay scallops) and one piece of scallion on each skewer. (These skewers can be prepped a day ahead and kept chilled in the fridge, then grilled a few hours before party time and kept warm until serving.)
- Brush with ginger soy sauce and cook about two minutes per side or until just opaque. Be careful not to overcook scallops or they'll get a rubbery texture. Continue to brush with sauce throughout cooking.
BEEF WITH ROMESCO SAUCE
Got a nice beef flank steak just waiting for a zesty marinade? Serve it with this creamy, spicy and quick-to-make Romesco sauce.
Provided by My Food and Family
Categories Recipes
Time 55m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Pour dressing over steak in resealable plastic bag. Seal bag; turn to coat. Refrigerate 30 min. or overnight to marinate.
- Meanwhile, combine sour cream, roasted red peppers, peanuts and ground red pepper in blender container; cover. Blend on medium speed 1 to 2 min. or until smooth. Stir in parsley. Refrigerate sauce until ready to use.
- Remove steak from bag; discard marinade. Heat nonstick skillet to medium-high heat. Add steak; cook 15 min., turning once. Let stand 5 min. before slicing. Serve with sauce.
Nutrition Facts : Calories 300, Fat 20 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 65 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 26 g
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