Name: Skirt Steak with Romesco Sauce
Yield: 4 Servings
Ingredients: 1 tomato (about 6 oz.), quartered; 1 tablespoon Tbsp. plus 1 cup extra-virgin olive oil; 3 sprigs thyme; Kosher salt and freshly ground black pepper; 1 slice 4x4x½” slice crusty white bread, cut into ½” cubes; 1 red bell pepper; ½ cup cup almonds, toasted; ½ cup cup hazelnuts, toasted, skins rubbed off; 4 cloves garlic cloves; 2 tablespoon Tbsp. red wine vinegar; 2 tablespoon Tbsp. kosher salt; 1 tablespoon Tbsp. sugar; 2 teaspoon tsp. fennel seeds, toasted, ground; 1½ teaspoon tsp. freshly ground black pepper; 1 teaspoon tsp. cayenne pepper; 1 teaspoon tsp. garlic powder; 1 2-lb. skirt steak or flank steak

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This thick Spanish sauce, made with roasted red peppers and almonds, is also delicious on grilled or roasted scallions, chicken, and fish.

Recipe notes