Beef With Romesco Sauce Recipes

BEEF SKEWERS WITH ROMESCO SAUCE

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.

BEEF WITH ROMESCO SAUCE

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.

BEEF AND SCALLOP SKEWERS WITH ROMESCO SAUCE

Steps:

• Soak skewers in water for 30 minutes to 1 hour.
• Preheat the grill. Preheat frying oil to 375 degrees F.
• Marinate the scallops and beef in jerk seasoning. Let sit for 10 minutes refrigerated.
• In a blender add in the roasted peppers, tomatoes, almonds, garlic, oil and vinegar. Blend well and season with salt and pepper. Set aside.
• Begin skewering the beef, scallops and vegetables. Use all. Dredge the polenta in flour and fry the batons until golden brown, about 2 to 3 minutes. Remove and place on paper towels and season with salt and pepper.
• On a serving plate, stack the polenta "fries" with a dollop of romesco sauce on the side. Place the skewers on top of each other and serve warm.

ROMESCO SAUCE

Steps:

• Preheat the broiler and cover a baking sheet with foil. Place the tomatoes on the baking sheet, and place under the broiler at the highest setting. Broil for two to four minutes, until charred on one side. Turn over and broil on the other side for two to four minutes until charred. Remove from the heat, transfer to a bowl and allow to cool. Peel and core.
• Turn on a food processor fitted with the steel blade and drop in the garlic cloves. When the garlic is chopped and adheres to the sides of the bowl, stop the machine and scrape down the sides. Add the toasted almonds (or almonds and hazelnuts), bread and chile powder or flakes to the bowl and process to a paste.
• Scrape down the sides of the bowl and add the pepper, tomatoes, parsley, paprika, salt and pepper. Process until smooth, and with the machine running, add the vinegar and olive oil in a slow stream, beginning with the smaller amount of olive oil and thinning out as desired. Process until well amalgamated, then scrape into a bowl.
• Taste and adjust seasoning, adding salt or chile as desired. If possible, allow the sauce to stand for an hour at room temperature before using. Serve with fish and/or grilled vegetables, or on crostini.