Pan-fried steak basted in butter, garlic and herbs, sliced and served over a smoky romesco made with roasted peppers, tomatoes, almonds and a whole bulb of garlic.
Prep
15m
Cook
35m
Total
50m
Ingredients
Method
Turn cooking mode on
Step 1
Take the steaks out of the fridge about 40 minutes before cooking to come up to room temperature. Rub lightly with olive oil and salt.
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For
1
M
I
2
Sirloin steak, or ribeye steaks (about 250–300g each, 1 inch thick)
3
Red pepper
2
Tomato, large
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Pan-fried steak basted in butter, garlic and herbs, sliced and served over a smoky romesco made with roasted peppers, tomatoes, almonds and a whole bulb of garlic.
Prep
15m
Cook
35m
Total
50m
Ingredients
Method
Turn cooking mode on
Step 1
Take the steaks out of the fridge about 40 minutes before cooking to come up to room temperature. Rub lightly with olive oil and salt.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
For
1
M
I
2
Sirloin steak, or ribeye steaks (about 250–300g each, 1 inch thick)
3
Red pepper
2
Tomato, large
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
