10 Oz Hanger Recipe

Preparing the Romesco Sauce

1. 1

   Roast the Peppers

   Preheat your oven to 450°F (232°C). Place the red bell peppers on a baking sheet and roast for about 20-25 minutes, turning occasionally, until the skin is blackened and blistered. Remove from the oven and cover with foil to steam for about 10 minutes. Once cooled, peel the skin off and remove the seeds.

2. 2

   Blend the Ingredients

   In a food processor, combine the roasted red bell peppers, tomato, blanched almonds, garlic cloves, red wine vinegar, smoked paprika, salt, and black pepper. Pulse until the mixture is finely chopped.

3. 3

   Add Olive Oil

   With the food processor running, slowly drizzle in the olive oil until the sauce is smooth and emulsified. You may adjust the consistency by adding more olive oil if necessary.

4. 4

   Taste and Adjust

   Taste the sauce and adjust the seasoning with more salt, pepper, or vinegar as needed. If you prefer a spicier kick, you can add a pinch of cayenne pepper.

5. 5

   Serve and Garnish

   Transfer the romesco sauce to a serving bowl, garnish with fresh parsley, and serve alongside your hanger steak or any other preferred dish.