Steak Me Home Recipe
Petite tender steak, Spanish romesco, artichokes, roasted tomatoes, garlic potatoes, chef's seasonal vegetable, mix kale Caesar
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Ingredients
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Steak
Spanish Romesco
Roasted Vegetables
Garlic Potatoes
Kale Caesar Salad
Chef's Seasonal Vegetable
Method
Steak
- 1
Prepare the Steak
Rub the petite tender steaks with olive oil, salt, and black pepper on both sides. Let them marinate for 15 minutes.
- 2
Spanish Romesco
- 3
Roast the Vegetables
Roast the red bell pepper and tomatoes in a preheated oven at 400°F (200°C) for 20 minutes until charred. Once cooled, peel the bell pepper.
- 4
Blend the Romesco
In a food processor, combine the roasted bell pepper, tomatoes, almonds, garlic, olive oil, red wine vinegar, paprika, and salt. Blend until smooth and adjust seasoning to taste.
Roasted Vegetables
- 5
Prepare and Roast
Toss the artichokes and cherry tomatoes with olive oil, salt, and black pepper. Spread them on a baking sheet and roast in the oven at 400°F (200°C) for 15-20 minutes until tender and slightly caramelized.
Garlic Potatoes
- 6
Prepare the Potatoes
Boil the baby potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly.
- 7
Sauté with Garlic
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes. Add the boiled potatoes, salt, and black pepper, and sauté for an additional 5-7 minutes until golden.
Kale Caesar Salad
- 8
Prepare the Salad
In a large bowl, massage the kale with olive oil until tender. Add the Caesar dressing, Parmesan cheese, and croutons. Toss to combine.
