Barcelona and Catalonia are a foodie’s Mecca. Some of my favorite flavors have come out of visits to Catalonia. There are layers and complexity in Catalonian cuisine and the tapas culture allows you to experience many of them over the course of an evening out.
During my travels, one of my favorite discoveries was Romesco. I remember coming home from my first trip to Catalonia with a jar of it. I was so proud of that jar that I didn’t eat it for ages. Literally months. It was so special to me, that I wanted to pick exactly the right dish and moment to enjoy it. What I didn’t realize at the time is that Romesco is ridiculously easy to make. It takes 5 minutes in the blender and it is better fresh! As for that prized jar of Romesco? I ended up hosting a tapas dinner party for friends and we enjoyed it together.
If you have never had–or even heard of–Romesco, it is a tomato-based sauce that has been served for literally hundreds of years in Catalonia and Spain. Some say its origins go back to Roman times. Some say the Moors influenced Romesco; although nobody knows for sure.
Modern Romesco as we know it was developed by Catalonian fishermen as an accompaniment to fish in the 1500s, yet today there is no standard recipe. Everyone makes it slightly different, however the variations are subtle. The nuts used in the sauce are probably the biggest difference between recipes, and from what I have read, one is not more correct than another. (For the record, I like walnuts.) When it comes to preparation, there is also a difference of opinion. Some chefs cook the sauce, some don’t. (I’m in the uncooked preparation camp since I use pre-cooked ingredients.)
While Romesco was created to be served with fish, I think it is very versatile. It can be used as a sauce or a condiment. It it is lovely with potatoes, vegetables, poultry and pretty much anything grilled. My favorite is matching it with beef. Romesco brings a brightness to beef that balances the richness of the meat.
For dinner tonight, Romesco played double duty. It was the star of my steak sandwich as a condiment. I also used it as one of the sauces for my Patatas Bravas side dish.
In my Steak and Romesco Sandwich, Romesco was paired with a perfectly seasoned steak, peppery arugula and nutty Kerrygold Reserve cheese. I put everything on a toasted ciabatta roll, which added both texture and chew. The results were delicious.
The best part of this meal is that it was quick to make and on the table in minutes. Romesco can be made ahead (it is actually better when the flavors have time to come together), so the cooking and resting of the meat is the longest part of the preparation. That’s a weeknight win for sure!
Steak and Romesco Sandwiches
Course: Lunch, DinnerCuisine: Spanish FusionDifficulty: Easy4
servings15
minutes10
minutes35
minutesIngredients
2 tbs sherry vinegar
4 tbs tomato puree
1 tsp smoked paprika
4 oz roasted red peppers
1 clove garlic
2 oz walnuts
3 tbs olive oil
Salt
Black pepper
16 oz beef steak(s)
4 slices sharp cheese (optional)
4 ciabatta rolls
2-3 oz arugula
Directions
- In a small food processor, combine sherry vinegar, tomato puree, smoked paprika, roasted red peppers, garlic and walnuts. With the motor running, stream in 2 tablespoons olive oil and process until fully combined. Season with 1/4 tsp salt and black pepper to taste. Set aside and allow flavors to meld. The longer the better!
- Heat a skillet (preferably cast iron) over medium-high heat. Pat steaks dry with paper towels. Season generously with salt and pepper on both sides of the steak. Add steaks to pan and allow to cook for 4-5 minutes, you should have a good sear. Flip steaks and continue to cook on the other side 3-5 minutes more, depending on the thickness of the steak. The steaks should register between 125F-130F for medium rare. Remove to plate and allow to rest uncovered for 10 minutes.
- While steaks rest, split ciabatta rolls and warm. You can do this by toasting (inside up) under a broiler, or inside down in the same skillet over medium-low heat. I prefer the latter as it soaks up any pan remaining juices. Yum!
- Slice steak thinly across the grain. Divide meat between the four rolls. Top with a dollop of Romesco sauce, cheese (optional) and arugula. Serve immediately and enjoy!
Notes
- Romesco is best when made ahead. I like it to have a couple hours for the flavor to come together, however, it can be made a couple days ahead and stored in the refrigerator.
- The cut of steak is really up to you. Most any beef steak will work. Tenderloin, ribeye or New York would be my top choices. However, I have also made this (and it was just as delicious) with tenderized round steak. It really comes down to how tender you want your meat and how much you want to spend on the steak.
