Bitter Greens with Steak and Romesco Sauce

Name: Bitter Greens with Steak and Romesco Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1.25 lb flank or hanger steak; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 1 tbsp avocado oil; 1 cup roasted red peppers from jar, drained; 0.5 cup toasted walnuts; 0.25 cup fresh flat-leaf parsley leaves; 1 garlic clove; 1 tbsp sherry vinegar; 1 tbsp tomato paste; 1 tsp smoked paprika; 1 tsp kosher salt; Pinch of red pepper flakes; 2 tbsp extra-virgin olive oil; 1 small head radicchio, shredded; 1 endive, sliced; 2 cups baby arugula; 2 tbsp fresh lemon juice; 3 tbsp extra-virgin olive oil; Flaky sea salt and black pepper

A Catalonian-inspired salad of seared flank or hanger steak over radicchio, endive, and arugula, finished with a smoky romesco built from roasted red peppers and omega-3-rich walnuts instead of almonds.

From The Young Forever Cookbook

Bitter Greens with Steak and Romesco Sauce

Prep: 20 min
Cook: 15 min
Total: 35 min
Yield: 4 servings
Category: Main Course
Cuisine: Spanish

Nutrition (estimated)

per 1 plate

Calories: 600 kcal
Protein: 38 g
Fat: 44 g
Carbs: 12 g
Fiber: 4 g
Sugar: 4 g
Sodium: 780 mg

Ingredients

1.25 lb flank or hanger steak
0.5 tsp kosher salt
0.25 tsp freshly ground black pepper
1 tbsp avocado oil
1 cup roasted red peppers from jar, drained
0.5 cup toasted walnuts
0.25 cup fresh flat-leaf parsley leaves
1 garlic clove
1 tbsp sherry vinegar
1 tbsp tomato paste
1 tsp smoked paprika
1 tsp kosher salt
Pinch of red pepper flakes
2 tbsp extra-virgin olive oil
1 small head radicchio, shredded
1 endive, sliced
2 cups baby arugula
2 tbsp fresh lemon juice
3 tbsp extra-virgin olive oil
Flaky sea salt and black pepper

Grass-Fed Beef Walnuts Bell Peppers Radicchio Arugula

Instructions

Steak: Heat oven to 350°F. Season steak with salt and pepper. Heat avocado oil in a cast-iron pan over medium-high. Sear without moving 3–4 min per side until deeply golden. Roast in oven 5–7 min (depending on thickness) to medium-rare, internal temp 130°F. Rest at least 10 min.
Romesco: Blend all ingredients except olive oil in a food processor until smooth. With motor running, stream in olive oil. Add a splash of water if too thick.
Salad: Toss radicchio, endive, and arugula with lemon juice and olive oil. Season with flaky salt and black pepper.
Slice steak and serve over greens with a generous spoonful of romesco.