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Minute steaks with romesco salad
Minute steaks with romesco salad
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Prep Time:
10 minutes
Cook Time:
18 minutes
Total Time:
28 minutes
Spicy smoky pepper and chili dressing elevate dish.
Ingredients:
  • 4 (x 100g) beef minute steaks
  • 1.25 gm smoked paprika (pimenton)
  • 60ml olive oil
  • 1kg chat potatoes
  • 200g green beans, trimmed
  • 3 chargrilled capsicums
  • Pinch chilli flakes
  • 20.00 ml red wine vinegar
  • 3 vine-ripened tomatoes, seeds removed, sliced
  • 50g whole roasted almonds, chopped
Instructions:
  • Massage the steaks with flavorful paprika and a touch of oil, then generously season. Let them rest for a moment.
  • In a saucepan, cover potatoes with cold water. Bring to a boil over medium-high heat, then simmer for 12-15 minutes until tender. Add beans for the last 2 minutes of cooking. Drain, quarter potatoes, and set aside.
  • In a small food processor, blend capsicums, chili, vinegar, one-third of the tomato, 30g almonds, and remaining 2 tablespoons of oil until it forms a loose paste. Season to taste and set the dressing aside.
  • Heat a chargrill or frypan over medium-high heat. Sear the steaks for 30 seconds on each side until cooked to your liking. Let them rest, covered with foil, for 2 minutes before serving.
  • Combine the beans, potato, remaining tomato, and almonds with the dressing, season to taste. Divide the Romesco salad onto 4 plates and serve alongside the steaks.

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