Bavette Steak with Romesco sauce
I love romesco sauce! It’s bread and almonds and deliciousness! It also happens to be super easy to make.
  1. Heat a non-stick pan (I like to use a cast iron skillet) over medium high heat and add 1 T. oil then add onion. Cook until browned. Transfer to a food processor, but don’t process yet.
  2. Return same pan to heat and add another T. oil to pan. Toast bread and almonds until just golden. Watch carefully. When ready, add to food processor.
  3. Add roasted red peppers, water, vinegar, 1/4 tsp. salt and red pepper flakes to processor and pulse until well combined.
  4. With processor running add 1 T. olive oil, through top and blend until smooth.
  5. Season the steaks with t teaspoon salt and some fresh ground pepper. Reheat your pan over a medium high heat and add the last T. of olive oil.
  6. Cook steaks until they are brown on the bottom, about 4 minutes. Flip steaks, reduce heat and continue cooking until desired doneness. A thermometer inserted that reads 130°, will be medium rare after resting. This should take about 12 minutes. Let cook an additional 4-8 minutes for medium to medium well.
  7. Let meat rest, covers with foil, on cutting board, for 10 minutes. Slice very thinly against the grain and serve with Romesco sauce drizzled over it or on the side.

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