Pan-Seared Steaks with Romesco Sauce

Recipe Categories: All Recipes | Other Steak Favorites | Steaks

Prep time: 30 min

Cook time: 15 min

Serves: 4

Omaha Steaks Flat Iron Steaks are the perfect fit for this hearty yet healthy recipe for Pan-Seared Steaks with Romesco Sauce. Pine nuts and orange juice make for a surprisingly tasty combination when poured over our tender flat iron steaks, making this refreshing dish a quick and easy dinner option that is sure to be a hit.

Featured Omaha Steaks Product

Flat Iron Steaks

6 (7 oz.) steaks

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Ingredients

4 Omaha Steaks Flat Iron Steaks
3 large red bell peppers, cut lengthwise into quarters
2 tablespoons prepared minced roasted garlic, divided
1/2 teaspoon black pepper
3 tablespoons extra-virgin olive oil, divided
Salt
1 cup grape tomatoes
1/2 cup fresh cilantro leaves
1/2 cup toasted pine nuts
2 tablespoons fresh orange juice
1 tablespoon freshly grated orange peel
1/2 teaspoon salt
Fresh cilantro sprigs, orange slices and pine nuts (optional)

Preparation

Arrange bell peppers skin side up on large sheet of aluminum foil. Place on broiler rack so surface of peppers is 3 to 4 inches from heat. Broil 12 to 15 minutes or until skin is blackened. Fold aluminum foil over peppers to enclose. Let stand 5 minutes.
Meanwhile combine 1 tablespoon garlic and black pepper in small bowl; press evenly onto beef steaks. Heat 1 tablespoon oil in ridged grill pan or large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 13 to 15 minutes for medium rare to medium doneness, turning twice. Remove to serving platter; season with salt, as desired. Keep warm.
Remove and discard blackened skins from peppers. Place peppers, remaining 2 tablespoons oil, 1 tablespoon garlic and 1/2 teaspoon salt in blender or food processor container. Add tomatoes, cilantro, pine nuts, orange juice and orange peel. Cover; pulse on and off until pureed.
Spoon some sauce over steaks; serve remaining sauce with steaks. Garnish with cilantro sprigs, orange slices and pine nuts, if desired.

Recipe and Photo courtesy of The Beef Checkoff