If you’ve never had romesco sauce before… oh my goodness drop everything and make it immediately. And then invite me over for dinner.
Romesco. It originated in Spain. It packs a serious punch of bold flavor. And it pairs pretty perfectly with a big ole’ juicy steak.
- 2 Flatout Flatbread Wraps
- 1 pound steak, cooked and sliced
- Romesco sauce (recipe below)
- 4 ounces goat cheese, crumbled
- 1 avocado, sliced
- Crispy Shallots (recipe below)
For The Romesco Sauce
- 1 red bell pepper
- 1 large plum tomato
- 2 cloves garlic
- ½ cup slivered almonds, toasted
- 2 tablespoons apple cider vinegar
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- ⅓ cup extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
For The Crispy Shallots
- 2 shallots, thinly sliced
- 1/2 cup all purpose flour
- Oil, for frying
- Kosher salt
- Layer sliced steak, romesco sauce, goat cheese, avocado, and crispy shallots on your favorite Flatout Flatbread Wraps. Roll and devour.
- Preheat oven to 450°F. Rub a little olive oil on both the pepper and tomato. Place on an aluminum foil lined baking sheet and roast, turning occasionally, until tender and charred in spots, about 30 minutes. Transfer to a small bowl and cover with plastic wrap for at least 10 minutes. Peel skin off of pepper and tomato. Remove seeds from pepper.
- Puree roasted pepper, roasted tomato, garlic, almonds, apple cider vinegar, paprika, and cayenne pepper in a food processor. Slowly drizzle in olive oil until completely incorporated and season generously with Kosher salt and freshly ground black pepper.
- Heat about ½” of oil in a small fry pan over medium-high heat. Coat shallots in all purpose flour, shake to remove excess flour, and fry in batches until golden brown and crisp (about 25-45 seconds per batch). Remove to a paper towel lined plate and immediately sprinkle with Kosher salt.