MARCONA ALMONDS WITH SEA SALT
Provided by Ina Garten
Time 5m
Yield 6 to 8 servings
Number Of Ingredients 2
Steps:
- Place the almonds in a serving bowl and sprinkle with sea salt.
TRI-TIP STEAK WITH TOMATO ROMESCO
Provided by Food Network
Time 45m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 500 degrees F. Generously season both sides of steak with salt and pepper. Put a large cast-iron skillet over high heat. When it is very hot, add the steak to one side of the pan and tomatoes, almonds, garlic, and jalapenos, if using to the other. Sear the steak for 3 to 5 minutes, stirring the tomato mixture once or twice.
- Once a nice crust has formed on one side of steak, turn it over, carefully transfer the now-charred tomato mixture to a food processor, and put pan in oven. If tomatoes are not a bit blackened, leave them in pan and check again after a minute or two in the oven. Cook until steak is rare to medium-rare, about 6 to 12 minutes longer depending on its thickness (an instant-read thermometer will register 125 degrees F when steak is medium-rare). Transfer the steak to a plate and let it rest for 5 to 10 minutes.
- While the steak is cooking or resting, add the vinegar and olive oil to the tomato mixture in a food processor, and season with salt, pepper and pimenton or chili powder, if using. Process the mixture, adding more olive oil or vinegar as you like, until the mixture reaches the desired consistency. Sauce should still be a little crunchy from almonds.
- Slice steak thinly, against the grain. Serve with sauce.
- Wine suggestion for this recipe: Merlot
Nutrition Facts : Calories 557, Fat 36 grams, SaturatedFat 10 grams, Cholesterol 182 milligrams, Sodium 236 milligrams, Carbohydrate 2 grams, Fiber 1 grams, Protein 53 grams, Sugar 1 grams
ROMESCO SAUCE WITH MARCONA ALMONDS
Provided by Florence Fabricant
Categories condiments, sauces and gravies
Time 40m
Yield 1 1/2 cups
Number Of Ingredients 12
Steps:
- Cut the chiles in half, place in a bowl and cover with boiling water, weighing them down with a plate to keep them submerged. Set aside for 30 minutes.
- Heat oil in a small skillet over medium heat. Add the almonds, hazelnuts and bread cubes and stir until they start to brown, 6 to 8 minutes. Add the garlic, and stir until lightly browned. Add the piquillo peppers. Remove from heat.
- Drain the chiles, and remove stems and seeds. Chop the chiles, add them to the pan, heat and stir briefly. Add the tomato, stir and cook a minute or so until softened. Remove from heat.
- Transfer to a food processor or a blender and pulse until a rough paste is formed. With the machine running, slowly pour in the wine. Turn off the machine, add vinegar, paprika and salt, to taste, then pulse briefly to blend. The sauce will have a slightly nubbly texture.
Nutrition Facts : @context http, Calories 387, UnsaturatedFat 23 grams, Carbohydrate 23 grams, Fat 27 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 547 milligrams, Sugar 5 grams, TransFat 0 grams
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