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Recipe by olive magazine

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1. Heat the oven to 200C/fan 180C/gas 6. Put the pepper, chilli and onion in a roasting tray, drizzle with oil, season and cook for 15 minutes. Add the garlic and tomato, toss and roast for another 10-15 minutes or until everything is completely softened.
2. Put the roasted veg in a blender with the almonds and bread and whizz to a paste then add the vinegar and 3 tbsp oil and whizz again. Season. Griddle (chargrill) the steak for 2 minutes each side for medium-rare. Serve with the sauce and chips.

26 kcalories, protein 1g, carbohydrate 5.1g, fat 0.3 g, saturated fat 0g, fibre 1.3g, salt 0.01 g

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• foodie

  01 November 2007

  foodie rated and commented on this recipe

  

  Sauce is amazing

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• lipstick

  04 November 2007

  lipstick commented on this recipe

  Think there must be a mistake in the nutrition values for this recipe - if it was 26 calories I'd eat this every day!

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• Nicola

  18 December 2007

  Nicola commented on this recipe

  The romesco went really well with the meat and was a change from having pepper sauce as usual. The sauce had a slight crunch and was spicey which we loved.

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• kitty

  04 March 2008

  kitty rated and commented on this recipe

  

  sauce completely amazing

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Ingredients

• 1 red pepper , quartered, seeds and stalk removed
• 1 fat red chilli , halved and seeded
• ½ red onion , cut into wedges
• olive oil
• 1 garlic clove
• 1 large tomato , quartered
• 1 tbsp blanched almonds , toasted
• ½ slice white bread , crusts removed, cut into pieces
• 1 tbsp red wine vinegar
• 4 sirloin steaks , around 250g each

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Difficulty and servings

Serves 4

Preparation and cooking times

50 minutes

Ingredients

• 1 red pepper , quartered, seeds and stalk removed
• 1 fat red chilli , halved and seeded
• ½ red onion , cut into wedges
• olive oil
• 1 garlic clove
• 1 large tomato , quartered
• 1 tbsp blanched almonds , toasted
• ½ slice white bread , crusts removed, cut into pieces
• 1 tbsp red wine vinegar
• 4 sirloin steaks , around 250g each

26 kcalories, protein 1g, carbohydrate 5.1g, fat 0.3 g, saturated fat 0g, fibre 1.3g, salt 0.01 g

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