Categories: Meals
Ingredients
- 2 Top Sirloin Steaks
- 3 Cloves Garlic
- 1 Plum Tomato
- 1 Red Bell Pepper
- 3/4 Pound Multicolored Fingerling Potatoes
- 2 Tablespoons Pistachios
- 2 Teaspoons Smoked Paprika
- 1 Tablespoon Sherry Vinegar
Directions
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Preheat the oven to 475°F.
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Wash and dry the fresh produce.
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Peel the garlic cloves.
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Halve the tomato lengthwise.
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Cut out and discard the stem, seeds and ribs of the bell pepper; quarter lengthwise.
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Cut the potatoes into bite-sized pieces.
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Finely chop the pistachios.
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Place the garlic cloves, bell pepper and tomato on 1 half of a sheet pan.
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Place the potatoes on the other half, keeping them separate.
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Drizzle all of the vegetables with olive oil and season with salt, pepper and half the smoked paprika; toss to thoroughly coat.
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Arrange the bell pepper and tomato skin sides down and the potatoes cut sides down.
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Roast 22 to 24 minutes, or until browned and softened.
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Remove from the oven and set aside to cool slightly.
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Once the vegetables have roasted for about 15 minutes, pat the steaks dry with paper towels; season on both sides with salt, pepper and the remaining smoked paprika.
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In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot.
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Add the seasoned steaks and cook 2 to 4 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness.
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Transfer to a plate and let rest for at least 5 minutes.
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While the steaks rest and once the roasted vegetables are cool enough to handle, carefully transfer the roasted garlic cloves, bell pepper and tomato to a cutting board; finely chop. Transfer to a medium bowl.
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To the bowl of chopped vegetables, add the pistachios and vinegar. Stir in a drizzle of olive oil and season with salt and pepper to taste.
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Divide the roasted potatoes and rested steaks between 2 dishes. Top with as much of the romesco sauce as you’d like (you may have extra). Serve with any remaining romesco sauce on the side. Enjoy!