Chargrilled steak with romesco sauce

  • serves 4
  • Easy

Romesco is a punchy red pepper sauce from Catalonia, Spain. Roasted peppers are blended with garlic and almonds to make a rich sauce which is perfect with grilled meat like steak.



  • red pepper 1, seeds and stalk removed
  • red chilli 1 fat one, halved and seeded
  • red onion ½, cut into wedges
  • garlic 1 clove
  • tomato 1 large, quartered
  • olive oil
  • blanched almonds 1 tbsp, toasted
  • white bread ½ slice, cut into pieces
  • red wine vinegar 1 tbsp
  • sirloin steaks 4 around 250g each


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Put the pepper, chilli and onion in a roasting tray, drizzle with oil, season and cook for 15 minutes. add the garlic and tomato, toss and roast for another 10-15 minutes or until everything is completely softened. Put the roasted veg in a blender with the almonds and bread and whizz to a paste then add the vinegar and 3 tbsp oil and whizz again. Season. Griddle (chargrill) the steak for 2 minutes each side for medium-rare. Serve with the sauce and chips if you like.