Pan-seared steak with romesco and kale-artichoke salad
Paleo, Gluten Free, Dairy Free, Soy Free
Romesco is a sweet-spicy sauce of red bell peppers, almonds, garlic, and paprika first made by fishermen in the coastal region of Catalonia. Had they been ranchers instead, we feel confident they would have served it with steak. The sauce is traditionally prepared by hand with a mortar and pestle. We’ve prepared it in the Sun Basket kitchen, so that all you have to do is cook the steaks and toss the salad.
- Two 6-ounce top sirloin steaks
- Steak seasoning blend (sweet smoked paprika - garlic powder)
- 1 tablespoon balsamic vinegar
- 3 ounces baby kale
- 3 ounces marinated artichokes
- 1½ ounces Kalamata olives
- Romesco sauce (roasted bell peppers - almonds - garlic - sherry vinegar - sweet smoked paprika - olive oil - salt - pepper)
Cook the steaks
Make the kale salad
Six secrets to cooking great steaks:
- Pat the meat dry with paper towels before cooking. Wet steaks will not sear properly.
- Use the heaviest pan you have. It will retain more heat and cook the meat more efficiently.
- Don’t crowd the pan. Ideally, there should be at least an inch of space on all sides of the meat. Cook in multiple pans, if necessary.
- Don’t forget the edges. For extra flavor, using a pair of tongs, hold the steak on its sides for a few more minutes of searing in the pan.
- Give it a rest. For maximum juiciness, let the steak stand a few minutes before you cut it so the proteins have a chance to relax and the juices can thicken.
- Slice against the grain. For maximum tenderness, be sure to cut the steak into thin slices that run perpendicular to the direction of the muscle fibers.
Nutrition per serving: Calories: 600, Protein: 40 g, Total Fat: 41 g, Monounsaturated Fat: 26.5 g, Polyunsaturated Fat: 4.5 g, Saturated Fat: 6 g, Cholesterol: 90 mg, Carbohydrates: 18 g, Fiber: 5 g, Added Sugar: 1 g, Sodium: 910 mg