Steaks with Romesco Sauce Recipe
This dish captures the essence of Mediterranean warmth and flavor. The Romesco sauce, originating from the Catalonia region, brings together fire-roasted vegetables, toasted nuts, and fragrant spices to form a rich, textured sauce that perfectly complements juicy, pan-seared steak. The smoky notes of capsicum and the subtle acidity from red wine vinegar create a balance that cuts through the meat’s richness, resulting in a meal that feels both rustic and sophisticated — perfect for a relaxed weekend dinner or a special gathering.
Ingredient Breakdown
The heart of this dish lies in its simplicity. Sirloin steak, with its tender marbling and robust flavor, is ideal for pan-searing. When cooked properly, it develops a caramelized crust that locks in the juices, creating a melt-in-your-mouth texture. The key lies in using a heavy-based pan and ensuring the meat is dry before it touches the heat.
Romesco sauce forms the soul of the dish — a harmonious blend of roasted tomatoes, capsicum, and garlic. Each ingredient contributes to the sauce’s complexity. The tomatoes bring sweetness, the roasted pepper adds smokiness, and the garlic deepens the flavor with aromatic richness. Toasted almonds and a slice of golden sourdough add texture and thickness, giving the sauce a rustic body. The touch of red wine vinegar and paprika adds sharpness and depth, while olive oil binds it all into a silky, slightly coarse finish. The result is a sauce that’s both bold and balanced, ready to transform a simple steak into something extraordinary.
Step-by-Step Preparation Guide
The process begins by roasting the vegetables — tomatoes, garlic, and capsicum — until they’re charred, soft, and fragrant. This step builds the foundation of the Romesco’s smoky flavor. The garlic is wrapped in foil to prevent burning while the capsicum is turned halfway through roasting to ensure even blackening on both sides. Allowing the pepper to steam under a towel after roasting helps loosen its skin, making it easy to peel and revealing its tender, sweet flesh.
Toasting the sourdough and almonds brings a nutty aroma that elevates the sauce’s depth. Once combined in a food processor with the roasted vegetables, vinegar, spices, and oil, the mixture transforms into a vibrant, brick-red sauce that’s as beautiful as it is flavorful. The texture should be slightly coarse — smooth enough to spoon, yet rustic enough to feel authentic.
When the sauce is ready, attention shifts to the steak. A hot pan and minimal oil are all you need to achieve a golden-brown sear. Each side cooks for just a few minutes, depending on your preferred doneness. After cooking, the steak rests briefly, allowing the juices to redistribute and ensuring every bite is tender and moist. To finish, the steak is generously dressed with Romesco, creating a dish that’s both visually stunning and irresistibly aromatic.
Recipe Tips & Frequently Asked Questions
The best way to char the capsicum for maximum smoky depth:
Roast it until the skin blackens completely — that char is what gives Romesco its signature smokiness.
How to avoid burning garlic during roasting:
Always wrap it in foil or nestle it beneath the tomatoes for protection.
Achieving the right consistency for Romesco — not too smooth, not too chunky:
Pulse the mixture gently in the processor, stopping before it becomes a puree.
Tips for pan-searing steak without drying it out:
Make sure the pan is hot before the steak touches it and avoid overcrowding; cook in batches if necessary.
How long to rest the steak for the perfect tenderness:
Rest it for 5–10 minutes under loose foil to allow the juices to settle.
Can I prepare the Romesco sauce ahead of time?
Yes, it stores well in the refrigerator for up to five days in a sealed container.
What other cuts of beef can I use besides sirloin?
Ribeye, rump, or tenderloin also work beautifully with this sauce.
How long does Romesco sauce last in the fridge?
Up to a week, though its flavor intensifies after a day or two.
Can I grill the steak instead of pan-searing it?
Absolutely — grilling adds an extra smoky note that complements the sauce perfectly.
Is there a nut-free version of Romesco sauce?
You can replace almonds with toasted sunflower or pumpkin seeds for similar texture and flavor.
What to Serve With This Recipe
This dish shines when paired with sides that complement its smoky, tangy character. Roasted baby potatoes or crispy smashed potatoes make an excellent choice, soaking up the flavorful sauce. A simple green salad dressed in lemon vinaigrette provides brightness and contrast, while grilled asparagus or broccolini adds freshness.
If you’d like a bread pairing, crusty baguette or garlic bread works wonderfully for scooping up the extra Romesco. For beverages, a bold red like Tempranillo or Cabernet Sauvignon highlights the sauce’s richness, while a chilled glass of sangria adds a light, fruity touch that balances the meal.
Creative Variations
This recipe offers endless adaptability. Swap almonds for hazelnuts or walnuts to alter the sauce’s profile — hazelnuts give a sweeter note, while walnuts bring an earthy tone. For those who enjoy heat, a pinch of smoked paprika or a roasted chili pepper intensifies the flavor. You can also use the Romesco sauce beyond beef — it pairs beautifully with grilled chicken, lamb chops, or even seafood like prawns or snapper. The versatility of the sauce ensures it becomes a staple in your kitchen, ready to enhance any grilled or roasted dish.
Steaks with Romesco Sauce combine the smoky essence of roasted vegetables with the richness of perfectly seared beef. The balance of textures — tender meat, creamy sauce, and subtle crunch — creates a truly memorable meal. Simple in preparation yet refined in flavor, it’s the kind of dish that impresses without effort, bringing warmth, color, and bold taste to every plate.
Ingredients
Romesco Sauce
3 tomatoes, halved
1 red capsicum
1 garlic head, halved
50g blanched almonds, toasted
1 slice sourdough bread
½ teaspoon paprika
A pinch of chilli flakes
2 tablespoons red wine vinegar
4 tablespoons olive oil
Salt and freshly ground black pepper, to taste
Beef
4 Quality Mark beef sirloin steaks
1 tablespoon olive oil or neutral oil
Instructions
To Make the Sauce
Preheat the oven to 190°C (375°F) and line a shallow roasting pan with baking paper. Wrap the halved garlic head in foil to prevent it from burning. Arrange the halved tomatoes on the tray, drizzle with a touch of olive oil, and sprinkle with paprika, salt, and black pepper. Add the red capsicum and the wrapped garlic to the tray.
Roast everything for 25–30 minutes until the tomatoes soften and the capsicum skin blisters on all sides. Turn the capsicum halfway through roasting to ensure it chars evenly. The garlic should be soft and fragrant — if not, return it to the oven for a few more minutes.
Once roasted, transfer the hot capsicum to a bowl, cover it with a clean tea towel, and allow it to steam for about 10 minutes. This loosens the skin, making it easier to peel. Remove and discard the skin and seeds once cool enough to handle. Gently squeeze the garlic cloves from their skins and set aside.
Meanwhile, heat a small amount of olive oil in a frying pan over medium heat. Toast the sourdough slice on both sides until golden and crisp. In a food processor, combine the roasted tomatoes, peeled capsicum, garlic cloves, toasted bread, almonds, vinegar, paprika, and chilli flakes. Blend the mixture while slowly drizzling in the olive oil until you achieve a coarse, textured sauce. Taste and adjust seasoning with salt and pepper as needed. The Romesco sauce should remain slightly chunky for added depth and character.
Set aside to serve warm, or refrigerate in a sealed container for later use.
To Sear the Beef
Preheat a heavy-based skillet or frying pan over medium-high heat. Pat the sirloin steaks dry with paper towels, then rub them lightly with olive oil and freshly ground black pepper.
Lay the steaks into the hot pan and sear for about 3–4 minutes per side for a medium-rare finish, adjusting the time to your preferred doneness. Once cooked, transfer the steaks to a plate, season with salt, and cover loosely with foil. Allow them to rest for several minutes so the juices redistribute throughout the meat.
Serve the steaks warm, generously topped with the vibrant Romesco sauce for a perfect balance of smoky, nutty, and tangy flavors.
Steaks with Romesco Sauce Recipe
Ingredients
Romesco Sauce
- 3 tomatoes halved
- 1 red capsicum
- 1 garlic head halved
- 50 g blanched almonds toasted
- 1 slice sourdough bread
- ½ teaspoon paprika
- A pinch of chilli flakes
- 2 tablespoons red wine vinegar
- 4 tablespoons olive oil
- Salt and freshly ground black pepper to taste
Beef
- 4 Quality Mark beef sirloin steaks
- 1 tablespoon olive oil or neutral oil
Instructions
To Make the Sauce
- Preheat the oven to 190°C (375°F) and line a shallow roasting pan with baking paper. Wrap the halved garlic head in foil to prevent it from burning. Arrange the halved tomatoes on the tray, drizzle with a touch of olive oil, and sprinkle with paprika, salt, and black pepper. Add the red capsicum and the wrapped garlic to the tray.
- Roast everything for 25–30 minutes until the tomatoes soften and the capsicum skin blisters on all sides. Turn the capsicum halfway through roasting to ensure it chars evenly. The garlic should be soft and fragrant — if not, return it to the oven for a few more minutes.
- Once roasted, transfer the hot capsicum to a bowl, cover it with a clean tea towel, and allow it to steam for about 10 minutes. This loosens the skin, making it easier to peel. Remove and discard the skin and seeds once cool enough to handle. Gently squeeze the garlic cloves from their skins and set aside.
- Meanwhile, heat a small amount of olive oil in a frying pan over medium heat. Toast the sourdough slice on both sides until golden and crisp. In a food processor, combine the roasted tomatoes, peeled capsicum, garlic cloves, toasted bread, almonds, vinegar, paprika, and chilli flakes. Blend the mixture while slowly drizzling in the olive oil until you achieve a coarse, textured sauce. Taste and adjust seasoning with salt and pepper as needed. The Romesco sauce should remain slightly chunky for added depth and character.
- Set aside to serve warm, or refrigerate in a sealed container for later use.
To Sear the Beef
- Preheat a heavy-based skillet or frying pan over medium-high heat. Pat the sirloin steaks dry with paper towels, then rub them lightly with olive oil and freshly ground black pepper.
- Lay the steaks into the hot pan and sear for about 3–4 minutes per side for a medium-rare finish, adjusting the time to your preferred doneness. Once cooked, transfer the steaks to a plate, season with salt, and cover loosely with foil. Allow them to rest for several minutes so the juices redistribute throughout the meat.
- Serve the steaks warm, generously topped with the vibrant Romesco sauce for a perfect balance of smoky, nutty, and tangy flavors.