Flat-Iron Steak with Red Pepper Romesco Sauce, Chargrilled Asparagus and Sundried Tomato & Garlic Co

Ingredients

• 4 x 200g flat-iron or bavette steak, trimmed (or 1-2 larger pieces)
• olive oil, for drizzling
• 1 tbsp unsalted butter (optional)
• flaky sea salt
• 175g asparagus tips
• 1-2 packets of Ainsley Sundried Tomato & Garlic Couscous, to serve
• For the Romesco Sauce
• 35g blanched almonds
• 1 thick slice of bread, toasted and crusts removed
• 2–3 roasted red peppers from a jar (approx. 175g)
• 2 cloves of garlic
• ½ tsp sweet smoked paprika
• 1 medium-hot red chilli, de-seeded, roughly chopped
• 1 tbsp chopped fresh flat-leaf parsley leaves
• 2-3 tsp red wine vinegar
• 3–4 tbsp olive oil
• sea salt and freshly ground black pepper