Grilled Steak with Peppadew Romesco & Grilled Scallions

Name: Grilled Steak with Peppadew Romesco & Grilled Scallions
Ingredients: 1 cup drained Peppadew peppers; 1/2 cup drained sun-dried tomatoes packed in oil; 1/2 cup toasted almonds; 3 tbsp. chopped fresh flat-leaf parsley; 2 tbsp. sherry vinegar; 2 cloves garlic, chopped; 1 tsp. smoked paprika; 1/4 tsp. cayenne; 6 tbsp. olive oil, plus more for brushing; 2 lb. flank steak; 3/4 lb. scallions (about 2 bunches)

Pepper ramesco sauce and medium-rare steak are a winning combo.

Author:: Joe Piccirillo
Publish date:: Mar 28, 2019

Grilled Steak with Peppadew Romesco & Grilled Scallions — Photography by Christopher Testani

Recipe by Joe Piccirillo


Start to Finish: 30 minutes	Servings: 4

Ingredients

1 cup drained Peppadew peppers
1/2 cup drained sun-dried tomatoes packed in oil
1/2 cup toasted almonds
3 tbsp. chopped fresh flat-leaf parsley
2 tbsp. sherry vinegar
2 cloves garlic, chopped
1 tsp. smoked paprika
1/4 tsp. cayenne
6 tbsp. olive oil, plus more for brushing
2 lb. flank steak
3/4 lb. scallions (about 2 bunches)

Preparation

In food processor, pulse first 8 ingredients with 6 tbsp. oil until blended; season romesco sauce. Brush steak and scallions with more oil; season. Grill steak over high heat until medium-rare, about 4 minutes per side. Grill scallions until crisp-tender, 1 to 2 minutes per side. Slice steak. Serve with scallions and romesco sauce.