This recipe is easy and full of flavor. Serve this with steak fries and a salad for a well-rounded meal. We had left-over Romesco sauce and used it on sandwiches today. I bet it would also be good with grilled chicken or as a veggie dip!
serves 8 ( 6 points + )
- 2 T. sliced almonds
- 2 ( ¾ oz) whole grain bread, toasted
- 4 tsp. olive oil
- 2 tsp. chopped minced garlic
- ¼ tsp. paprika
- 1 T. sherry vinegar
- 1 ( 7 oz) bottle of roasted red peppers, drained
- salt and pepper to taste
- 1 ( 2 lb) flank steak
Combine almonds and toasted bread in a food processor until blended. Heat olive oil with garlic and paprika in a nonstick skillet. Cook until garlic starts to brown ( about 1 minute). Add garlic mixture, sherry vinegar, red peppers and salt to taste to the bread mixture. Process until blended. Set aside.
Sprinkle steak with salt and pepper. Grill or broil until desired doneness. Let stand 5 minutes before slicing thinly. Serve with Romesco sauce.
adapted from Cooking Light