Description

This grilled steak with romesco sauce pairs juicy steak with smoky roasted pepper sauce and sweet potato chips for an easy gluten-free dinner.

Ingredients

Units Scale

Sweet Potato Chips

2 medium sweet potatoes
2-3 tablespoons olive oil
1 teaspoon salt

Steak & Romesco Sauce

1 1/2 lbs. steak (hanger or flat iron works great too, see note)
1/2 teaspoon each salt and black pepper
1 roasted red pepper (from a jar)
2 tablespoons olive oil
1/4 cup slivered almonds
1/8 teaspoon salt
1/4 cup fresh parsley
1 garlic clove
1/4 teaspoon chili flakes

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Instructions

Preheat your oven to 400 degrees.
Cut the sweet potatoes into thin coins that are the same thickness (see note) – about 1/8 of an inch. Drizzle olive oil over them and toss with tongs or your hands to quickly coat them. Line them out on a baking tray (or 2) so that they aren’t touching each other. Sprinkle them with salt. Roast in your oven for 15 minutes or until they are crispy. Remove and sprinkle with kosher or flake salt.
Meanwhile, heat your grill or skillet to high heat. Sprinkle the steak with salt and pepper on both sides. When your grill/skillet are hot, grill the steak for 6 minutes on the first side. Flip over and cook until it reaches the temperature or doneness you desire. Remove from the grill and let rest.
To make the romesco sauce, add the red pepper, olive oil, almonds, salt, parsley, garlic and chili flake to a blend. Pulse until it reaches the consistancy you like. I left mine kind of chunky but smooth works too. You will have to scrap the sides or stir is around with a spoon between pulses since it’s so thick and yummy.
Spoon the romesco sauce on top of the grill, slice and serve with sweet potato chips (and ketchup)

Notes

Finding Hanger Steaks can sometimes be difficult. I found this one at Whole Foods. Flat Iron or Tri Tip work great in this recipe too. Honestly, any cut of steak you like…it’s all in the sauce.

The cooking time of your steak is personally. It don’t give you exact times except for the first sear or the first side. You want the steak to ‘chill out’ on your grill/skillet for 6 minutes before you flip over – this helps form a nice toasty brown and starts to render the fat…flipping over constantly does not allow this to happen.

When making the sweet potato chips – using a mandoline is really the best tool. It cuts the potato evenly and fast – just watch your fingers.

Prep Time: 10
Cook Time: 20
Category: Dinner
Method: Grilling, Roasting
Cuisine: American, Italian