Broiled Flank Steak with Homemade Romesco Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Broiled flank steak topped with romesco sauce, a vibrant Spanish condiment made from roasted tomatoes, almonds, and chili. Complex and nutty with subtle smokiness, it transforms simple beef into an impressive plate.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 12 ounces grape tomatoes (rinsed)
- 1/4 cup of olive oil (plus a tablespoon or so for roasting)
- 1 head garlic (plus one clove {minced})
- 1/3 cup blanched almonds
- 3/4 teaspoon ancho chili powder
- 1/2 teaspoon kosher salt
- 1 slice stale bread (or 1 slice lightly toasted)
- 1 to 2 tablespoons red wine vinegar
- 1½ flank steak
- 1 teaspoon olive oil
- 1/2 teaspoon coarsly ground black pepper
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 14m
- Sodium
- 305mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 602mg
- Calcium
- 79mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 305MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.