Grilled Steak with Peppadew Romesco & Grilled Scallions

    Pepper ramesco sauce and medium-rare steak are a winning combo.
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    Grilled Steak with Peppadew Romesco & Grilled Scallions

    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.