Robust and full of character, this char-grilled steak is served simply to let bold, smoky flavours shine. Juicy slices are finished with a rich romesco sauce, while a crisp, tangy salad alongside adds freshness and contrast. A beautifully balanced dish that feels generous yet unfussy, perfect for sharing straight from the platter.
Serves 4
800g thick sirloin or rump steaks, at room temperature
Extra virgin olive oil (EVO)
Sal de Añana spring salt
Black pepper, freshly ground
½ cup El Navarrico romesco sauce
Handful flat-leaf parsley leaves
Salad:
120g mixed salad leaves
1 cup cherry tomatoes, halved
½ cup Darlington’s baby onions in balsamic, drained and sliced
¼ cup Sabato smoky Spanish dressing
50g Manchego cheese or Pecorino Romano, shaved
Rub the steaks with EVO and season generously.
Cook in a preheated char grill pan or barbecue for 3–4 minutes on each side for medium-rare, depending on the thickness of the steaks, or until cooked to your liking. Transfer to a plate and rest for 5 minutes.
Slice the steaks and arrange on a platter, then spoon romesco sauce over the top.
Toss the salad leaves, tomatoes, and pickled onions with the dressing and arrange alongside the steak on the platter. Top with shaved Manchego.
Match with: Izadi Rosé or Clos Pons Flocs Cava Rosé
Recipe by Julie Le Clerc.
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