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Recipe: pan-seared flat iron steak with romensco sauce

pan-seared flat iron steak with romensco sauce recipe image
Pan-seared flat iron steak with romensco sauce serving suggestion

pan-seared flat iron steak with romensco sauce

Enjoy the flavors of Northern Spain with this bright and peppery Romesco sauce over deliciously tender Flat Iron Steaks.


  • 4 beef Flat Iron Steaks (about 8 ounces each)

  • 3 large red bell peppers, cut lengthwise into quarters

  • 2 tablespoons prepared minced roasted garlic, divided

  • 1/2 teaspoon black pepper

  • 3 tablespoons extra-virgin olive oil, divided

  • Salt

  • 1 cup grape tomatoes

  • 1/2 cup fresh cilantro leaves

  • 1/2 cup toasted pine nuts

  • 2 tablespoons fresh orange juice

  • 1 tablespoon freshly grated orange peel

  • 1/2 teaspoon salt

  • Fresh cilantro sprigs, orange slices and pine nuts (optional)


  1. Arrange bell peppers skin side up on large sheet of aluminum foil. Place on broiler rack so surface of peppers is 3 to 4 inches from heat. Broil 12 to 15 minutes or until skin is blackened. Fold aluminum foil over peppers to enclose. Let stand 5 minutes.
  2. Meanwhile combine 1 tablespoon garlic and black pepper in small bowl; press evenly onto beef steaks. Heat 1 tablespoon oil in ridged grill pan or large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 11 to 14 minutes for medium rare to medium doneness, turning occasionally. Remove to serving platter; season with salt, as desired. Keep warm.
  3. Remove and discard blackened skins from peppers. Place peppers, remaining 2 tablespoons oil, 1 tablespoon garlic and 1/2 teaspoon salt in blender or food processor container. Add tomatoes, cilantro, pine nuts, orange juice and orange peel. Cover; pulse on and off until pureed.
  4. Spoon some sauce over steaks; serve remaining sauce with steaks. Garnish with cilantro sprigs, orange slices and pine nuts, if desired.

Nutrition information per serving: 622 Calories; 369 Calories from fat; 41g Total Fat (8 g Saturated Fat; 19 g Monounsaturated Fat;) 102 mg Cholesterol; 412 mg Sodium; 14 g Total Carbohydrate; 3.8 g Dietary Fiber; 48 g Protein; 6.4 mg Iron; 8.7 mg NE Niacin; 1.1 mg Vitamin B6; 6.1 mcg Vitamin B12; 16.7 mg Zinc; 34.3 mcg Selenium.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.