Recipe: Pan-Seared Steaks with Romesco Sauce

PAN-SEARED STEAKS WITH ROMESCO SAUCE

3 large red bell peppers, cut lengthwise into quarters
2 tablespoons prepared minced roasted garlic, divided use
1/2 teaspoon black pepper
4 beef shoulder top blade steaks (flat iron) (about 8 oz. each)
3 tablespoons extra-virgin olive oil, divided use
1 cup grape tomatoes
1/2 cup fresh cilantro leaves
1/2 cup toasted pine nuts
2 tablespoons fresh orange juice
1 tablespoon freshly grated orange peel
1/2 teaspoon salt
Fresh cilantro sprigs, orange slices and pine nuts (optional)

Arrange bell peppers skin side up on large sheet of aluminum foil. Place on broiler rack so surface of peppers is 3 to 4 inches from heat. Broil 12 to 15 minutes or until skin is blackened. Fold aluminum foil over peppers to enclose. Let stand 5 minutes.

Meanwhile combine 1 tablespoon garlic and black pepper in small bowl; press evenly onto beef steaks.

Heat 1 tablespoon oil in ridged grill pan or large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 13 to 15 minutes for medium rare to medium doneness, turning twice. Remove to serving platter; season with salt, as desired.

TO PREPARE THE ROMESCO SAUCE:
Remove and discard blackened skins from peppers. Place peppers, remaining 2 tablespoons oil, 1 tablespoon garlic and 1/2 teaspoon salt in blender or food processor container. Add tomatoes, cilantro, pine nuts, orange juice and orange peel. Cover; pulse on and off until pureed.

TO SERVE:
Spoon some sauce over steaks; serve with remaining sauce. Garnish with cilantro, orange and pine nuts.

Makes 4 servings
From Sharyn Hill, New Mexico
Market Basket Category, 2005 National Beef Cook-Off
Source: American's Beef Producers