The Flat Iron Steak is a very tasty piece of meat. It’s tender and well-marbled.
Although this piece of meat is fine with just some salt and pepper, it is nice to try out different recipes. We already made a flat iron steak in an Asian marinade or with a Bali sauce. Now we are going for a Spanish variant, namely with Romesco sauce.
Romesco is a sauce based on roasted nuts and vegetables and you can, of course, taste this in the sauce. You can use it with fish, chicken and grilled vegetables, but it also goes well with grilled beef. Don’t put too much sauce on the meat, because that would be a waste of the meat.
Flat Iron Steak with Romesco sauce
Flat iron steak van de barbecue geserveerd met Romesco saus.
Servings: persons
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Ingredients
- 1 flat iron steak
- olive oil
- sea salt
- black pepper
- 1 dried chili pepper
- 3 tbsp almond shavings
- 3 tbsp hazelnuts
- 3 ripe tomatoes halved
- 1 onion peeled and quartered
- 1 red bell pepper halved and seeded
- 1 jalapeno
- 5 cloves of garlic
- 1 slice of white bread
- 4 tbsp parsley finely chopped
- 100 ml extra virgin olive oil
- 2 tbsp red wine vinegar
- a pinch of sugar
- sea salt
- black pepper
Instructions
- Remove the flat iron steak from the refrigerator and let it reach room temperature.
- For the Romesco sauce
- Soak the dried chili pepper in hot water for 30 minutes. Drain and pat dry.
- Prepare the barbecue for direct grilling. Maintain a temperature of about 200 °C.
- Meanwhile, toast the almond shavings and the hazelnuts in a dry frying pan or cast-iron pan. Do this for about 4-6 minutes until it’s nicely browned. Let the nuts cool on a plate. You can remove the skin from the hazelnuts by rubbing the nuts between your hands. It’s okay if there’s a little bit of rind left on it.
- When the barbecue is ready, brush the grill with olive oil. Place the tomato, onion, bell pepper, jalapeño and garlic on the grid. Roast this for 4-8 minutes until everything is nicely browned. Turn it occasionally. One will be ready sooner than the other.
- Grill the slice of bread for 2 minutes per side until it turns dark. Break it into pieces and put in a food processor together with the nuts. Grind everything into powder.
- Add the dried chili pepper, tomato, onion, bell pepper, jalapeño, garlic and parsley. Grind it all into a smooth paste.
- Then add the oil, red wine vinegar, a pinch of sugar and some salt and pepper. Mix it all one more time. The Romesco sauce should be thick.
- Flat iron steak
- Increase the temperature of the barbecue to 250 °C. Sprinkle salt on both sides of the meat.
- Place the meat on the grid and grill it for 2 minutes. Then turn it a quarter turn (for a diamond pattern) and grill it for another 2 minutes. Turn the meat over and do the same.
- Remove the meat from the barbecue and let it rest for 5 minutes, while loosely covered under aluminum foil, so that the meat juices can be distributed well.
- Cut the meat into thin slices. Sprinkle it with salt and pepper and then spoon the Romesco sauce over it.
