TRI-TIP STEAK WITH TOMATO ROMESCO
Provided by Mark Bittman
Categories dinner, easy, weekday, steaks and chops, main course
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 500 degrees. Generously season both sides of steak with salt and pepper. Put a large cast-iron skillet over high heat. When it is very hot, add steak to one side of pan and tomatoes, almonds, garlic cloves and jalapeños, if you are using them, to the other. Sear steak for 3 to 5 minutes, stirring tomato mixture once or twice.
- Once a nice crust has formed on one side of steak, turn it over, carefully transfer the now-charred tomato mixture to a food processor, and put pan in oven. (If tomatoes are not a bit blackened, leave them in pan and check again after a minute or two in oven.) Cook until steak is rare to medium-rare, about 6 to 12 minutes longer depending on its thickness (an instant-read thermometer will register 125 degrees when steak is medium-rare). Transfer steak to a plate and let it rest for 5 to 10 minutes.
- While steak is cooking or resting, add vinegar and olive oil to tomato mixture in food processor, and season with salt, pepper and pimentón or chili powder if using. Process, adding more olive oil or vinegar as you like, until mixture reaches desired consistency. Sauce should still be a little crunchy from almonds.
- Slice steak thinly, against grain. Serve with sauce.
Nutrition Facts : @context http, Calories 303, UnsaturatedFat 17 grams, Carbohydrate 2 grams, Fat 25 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 7 grams, Sodium 293 milligrams, Sugar 1 gram, TransFat 1 gram
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Angela Giles
[email protected]Meh.
Anas Jan
[email protected]I've made this recipe several times and it's always a hit! The steak is always tender and juicy, and the romesco sauce is to die for. Highly recommend!
Imran Khan (muzafar shah)
[email protected]Not a fan of the romesco sauce. It overpowered the flavor of the steak.
Eva Craft
[email protected]The recipe was easy to follow, but the end result was a bit bland. I think I'll add more spices next time.
Leslie Quiroz
[email protected]The Tri-Tip steak was a bit tough, but the romesco sauce was delicious. I'll try cooking the steak for a shorter time next time.
HASAN FF
[email protected]This recipe is a keeper! The steak was juicy and tender, and the romesco sauce was the perfect accompaniment. I highly recommend trying this recipe.
Mistress Doobie
[email protected]I love how versatile this recipe is. I didn't have any romesco sauce on hand, so I used a store-bought pesto instead. It still turned out great!
Evil* Hassan
[email protected]Easy to follow, delicious results! The steak was tender and flavorful, and the romesco sauce was a perfect match. My guests raved about it!
NAJIB DIOGO
[email protected]The Tri-Tip steak came out perfectly medium-rare, just as I like it. The tomato romesco sauce was a great addition, adding a nice depth of flavor to the steak. Will definitely be making this again!
Pawani Nimeshika
[email protected]This Tri-Tip steak with Tomato Romesco was an absolute delight! The steak was cooked to perfection, juicy and flavorful, while the romesco sauce added a vibrant and tangy flavor that complemented the meat beautifully. The recipe was easy to follow an