Sirloin Steak, Crushed Potatoes & Red Pepper Romesco Sauce
Sirloin Steak, Crushed Potatoes & Red Pepper Romesco Sauce Romesco sauce is a classic Spanish sauce popular throughout the Mediterranean.
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Cooking tools:
- Oven
- Baking sheet
- Saucepan
- Stove
- Potato masher
- Fork
- Pan
- Blender
- Airtight container
- Griddle
- Skillet
- Tongs
- Spoon
- Bread knife
- Measuring spoon
- Cutting board
- Chef's knife
- Kitchen timer
- Plate
- Refrigerator
- Pastry brush
- Slotted spoon
- Serving platter
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
- freshly ground black pepper
- watercress, to serve
- 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
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