Beef With Romesco Sauce Recipes

BEEF SKEWERS WITH ROMESCO SAUCE

Beef Skewers with Romesco Sauce image

These tasty skewers are a popular choice in tapas bars. This version uses flavorful sirloin with a quick and easy recipe for Spain's famous almond-and-red pepper sauce.

Time 30m

Yield Serves 6 as an appetizer; 4 as a main course

Number Of Ingredients 18

Ingredients

Romesco Sauce
3/4 cup cubed stale bread
1/3 cup Marcona or blanched almond almonds
2 cloves garlic, chopped
1 small tomato, seeded and roughly chopped
1 cup drained jarred roasted red bell peppers, roughly chopped
2 1/2 teaspoons sherry vinegar
3/4 teaspoon fine sea salt
1/4 teaspoon smoked paprika (pimentón)
2 tablespoons extra-virgin olive oil
Beef Skewers
1 tablespoon extra-virgin olive oil
1 clove garlic, minced
1 teaspoon sweet paprika
1 teaspoon ground cumin
1/2 teaspoon fine sea salt
cayenne pepper or hot paprika
1 1/4 pound beef sirloin, trimmed of fat and cut into 1-inch cubes

Steps:

For the sauce, combine bread and almonds in a food processor and process until finely ground.
Add garlic, tomato, peppers, vinegar, salt and smoked paprika; process until puréed, stopping to scrape down the sides of the bowl once or twice.
With the machine running, gradually add oil. Transfer to a bowl.
For the beef, soak 12 small (6-inch) bamboo skewers in cold water for at least 30 minutes before cooking.
In a large bowl, whisk together oil, garlic, sweet paprika, cumin, salt and cayenne.
Add beef cubes, toss to coat, and set aside for at least 10 minutes, or refrigerate up to 1 day.
Heat a grill pan over high heat or prepare an outdoor grill for medium-heat cooking.
Thread 3 to 4 beef cubes on each skewer, being sure that the tip is covered by beef.
Grill, turning occasionally, until beef is browned and cooked to your liking, 4 to 5 minutes on an outdoor grill and 6 to 7 minutes on a grill pan.
Serve the skewers hot with room temperature sauce.

Nutrition Facts : Calories 300 calories, Fat 19 grams, SaturatedFat 4 grams, Cholesterol 60 milligrams, Sodium 690 milligrams, Carbohydrate 9 grams, Protein 23 grams

BEEF WITH ROMESCO SAUCE

Beef with Romesco Sauce image

Got a nice beef flank steak just waiting for a zesty marinade? Serve it with this creamy, spicy and quick-to-make Romesco sauce.

Provided by My Food and Family

Categories Recipes

Time 55m

Yield Makes 4 servings.

Number Of Ingredients 7

Ingredients

1/4 cup KRAFT Zesty Italian Dressing
1 lb. beef flank steak
1/2 cup sour cream
1/2 cup roasted red peppers, drained
1/4 cup dry roasted peanuts
1/4 tsp. ground red pepper (cayenne)
1 Tbsp. chopped fresh parsley

Steps:

Pour dressing over steak in resealable plastic bag. Seal bag; turn to coat. Refrigerate 30 min. or overnight to marinate.
Meanwhile, combine sour cream, roasted red peppers, peanuts and ground red pepper in blender container; cover. Blend on medium speed 1 to 2 min. or until smooth. Stir in parsley. Refrigerate sauce until ready to use.
Remove steak from bag; discard marinade. Heat nonstick skillet to medium-high heat. Add steak; cook 15 min., turning once. Let stand 5 min. before slicing. Serve with sauce.

Nutrition Facts : Calories 300, Fat 20 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 65 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 26 g

BEEF AND SCALLOP SKEWERS WITH ROMESCO SAUCE

Beef and Scallop Skewers with Romesco Sauce image

Provided by Cat Cora

Categories main-dish

Time 1h8m

Yield 2 servings

Number Of Ingredients 17

Ingredients

1 (6-ounce) beef tenderloin, large dice
6 scallops. cleaned
2 tablespoons pre-mixed jerk seasoning
1/2 red pepper, large dice
1/2 red onion, large dice
1/2 pablano pepper, diced large
1 packages pre-made polenta, sliced into large batons
1/2 cup all-purpose flour, for dredging
1 red pepper, roasted and peeled
1 tablespoon almonds
1/4 cup olive oil
1/4 cup cherry tomatoes, roasted
2 cloves garlic
1 tablespoon sherry vinegar
Kosher salt
Freshly ground black pepper
2 quarts canola oil, for frying

Steps:

Soak skewers in water for 30 minutes to 1 hour.
Preheat the grill. Preheat frying oil to 375 degrees F.
Marinate the scallops and beef in jerk seasoning. Let sit for 10 minutes refrigerated.
In a blender add in the roasted peppers, tomatoes, almonds, garlic, oil and vinegar. Blend well and season with salt and pepper. Set aside.
Begin skewering the beef, scallops and vegetables. Use all. Dredge the polenta in flour and fry the batons until golden brown, about 2 to 3 minutes. Remove and place on paper towels and season with salt and pepper.
On a serving plate, stack the polenta "fries" with a dollop of romesco sauce on the side. Place the skewers on top of each other and serve warm.

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