Grilled Steak with Peppadew Romesco & Grilled Scallions

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

Recipe by Joe Piccirillo

Start to Finish: 30 minutes

Servings: 4


  • 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)


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.