Garlicky Aubergine Steaks With Romesco Sauce Recipes

GARLICKY AUBERGINE STEAKS WITH ROMESCO SAUCE

Garlicky aubergine steaks with romesco sauce image

Roasted aubergine goes really well with the Spanish-style romesco sauce made from peppers and almonds. This simple low-calorie recipe is 4 of your 5-a-day

Provided by Sara Buenfeld

Time 55m

Number Of Ingredients 13

Ingredients

2 small aubergines , cut into thick steaks
1 tbsp rapeseed oil , plus 2 tsp
1 tbsp fresh thyme leaves
2 large garlic cloves , finely grated
½ lemon
1 large red pepper , deseeded and sliced
2 leeks , well washed and thinly sliced
2 tbsp flaked almonds
1 tbsp tomato purée
¼ tsp vegetable bouillon powder
1 tsp apple cider vinegar
100g bag rocket
extra virgin olive oil , for drizzling (optional)

Steps:

Heat oven to 220C/200C fan/gas 7. Arrange the aubergine slices on a large baking sheet in a single layer. Mix the tablespoon of rapeseed oil with the thyme and garlic, brush over the aubergine and bake for 40-45 mins until the aubergines are tender when tested with a knife.
Meanwhile, heat the remaining oil in a non-stick pan and fry the pepper and leeks for 5 mins until softened. Add the almonds and cook for 5 mins more. Tip in the tomato purée, 5 tbsp water, the bouillon powder and vinegar and cook briefly to warm the mixture through.

Nutrition Facts : Calories 357 calories, Fat 20 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 17 grams sugar, Fiber 20 grams fiber, Protein 14 grams protein, Sodium 0.3 milligram of sodium

GRILLED HANGER STEAKS WITH ROASTED GARLIC ROMESCO SAUCE

Grilled Hanger Steaks with Roasted Garlic Romesco Sauce image

Provided by Geoffrey Zakarian

Categories main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

1 head garlic
Kosher salt and freshly ground black pepper
2 ounces extra-virgin olive oil, plus extra for drizzling
1 cup day-old country bread, crusts removed and pulsed in a food processor
1 cup canned roasted red bell pepper, drained (about 2 peppers)
1/4 cup toasted almonds
3 tablespoons sherry vinegar
1 tablespoon fresh dill
1 tablespoon fresh parsley
2 to 3 fresh basil leaves
2 anchovy fillets
1 canned whole San Marzano tomato
1 teaspoon ancho chile powder
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
1 teaspoon seafood seasoning, such as Old Bay
2 hanger steaks, at room temperature
1 teaspoon kosher salt, plus more as needed
Lime wedges, for serving

Steps:

For the romesco sauce: Preheat the oven to 450 degrees F.
Cut off the top of the garlic just to expose the tips of the cloves. Sprinkle with salt and pepper and drizzle with olive oil. Wrap tightly in foil and roast until the cloves are golden brown and tender, about 45 minutes. Open the foil and allow the garlic to cool until cool enough to handle, then scoop the cloves out using a fork or knife or squeeze the whole head with your hand, turning it upside down to release the cloves into a small bowl.
Puree the bread, roasted peppers, almonds, vinegar, dill, parsley, basil, anchovies, tomato and roasted garlic pulp in a blender on high speed, just blending enough so that there is still some texture to the sauce. Set aside until ready to use.
For the hanger steaks: Preheat a grill on high heat.
Combine the chile powder, garlic powder, pepper and seafood seasoning in a small bowl. Sprinkle the steaks on all sides with salt, then rub with the spice mixture. Grill the hanger steak on all sides, rotating so the char is even, about 10 minutes for an internal temperature of 125 degrees F or medium-rare. Allow the steaks to rest for 10 minutes.
Carve the steaks by cutting large pieces against the grain. Serve with a squeeze of lime and the romesco sauce.

CAULIFLOWER STEAKS WITH ROMESCO SAUCE

Cauliflower Steaks with Romesco Sauce image

Vegetarians and meat-eaters alike will appreciate the appeal of this hearty knife-and-fork dish.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 40m

Number Of Ingredients 5

Ingredients

1 large head cauliflower
2 tablespoons extra-virgin olive oil, for brushing
Coarse salt and freshly ground pepper
Homemade Romesco Sauce
Fresh herbs, such as flat-leaf parsley, basil, or chives, or microgreens, for serving

Steps:

Preheat oven to 425 degrees. Trim bottom of stem from cauliflower and stand head upright on a cutting board. Cut into 4 vertical slices, each 1 to 1 1/2 inches thick. Arrange in a single layer on a rimmed baking sheet and brush both sides with oil. Season with salt and pepper.
Roast, flipping once, until cauliflower is tender and golden, about 35 minutes. Serve with romesco sauce and topped with herbs or microgreens.

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