Sirloin Steak, Crushed Potatoes & Red Pepper Romesco Sauce - Ainsley Harriott

Ingredients

• olive oil, for greasing and drizzling
• 700g baby new potatoes
• 1 tsp fresh thyme leaves
• 4 x 200g sirloin steaks
• 1 tbsp butter, or more if cooking in batches (optional)
• sea salt and freshly ground black pepper
• watercress, to serve
• For the Red Pepper Romesco Sauce
• 35g blanched almonds
• 1 slice of bread, toasted and crusts removed
• 2–3 roasted red peppers from a jar (approx. 175g)
• 1 large garlic clove
• 1⁄2 tsp sweet/hot smoked paprika
• 1⁄2 red chilli, de-seeded and roughly chopped
• 1 tbsp chopped fresh flat-leaf parsley leaves
• 1 tbsp sherry vinegar or red wine vinegar
• 3–4 tbsp olive oil
• 1⁄2 lemon, for squeezing