Rib-eye Steaks with Romesco Sauce| dish » Dish Magazine
These steaks have a golden crust and tender meat within. Top with roasted portobello mushrooms, fried sprigs of thyme and crispy sage leaves for a show-stopping Christmas main.
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Ingredients
- 3 x 500 gram bone-in rib-eye steaks
- olive oil
- sea salt
- fresh thyme sprigs
- knob of butter
- Romesco sauce, see below; roasted portobello mushrooms; fresh thyme sprigs; sage leaves
- Romesco sauce
- ½ cup roasted, skin-on almonds
- ½ cup hazelnuts, roasted and skins rubbed off
- 2 cloves garlic, crushed
- 2 red capsicums, roasted, peeled and sliced*
- 2 medium vine tomatoes, seeded and chopped
- 1 teaspoon sweet smoked paprika
- pinch chilli flakes
- 2 tablespoons sherry vinegar or red wine vinegar
- 3 tablespoons
- freshly ground pepper
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