Steak Romesco

Steak Romesco

This savory sauce with a kick is a great addition to your steak.


1/2 lb Quality steak! We like to use Butcher Box it’s always great quality, grass-fed and finished.
Dry the meat and salt it at least 24hrs prior to cooking, use coarse salt.
1 cup of cherry tomatoes
1/4 cup of almonds sliced or whole (omit if you have oxalate acid concerns)
2 garlic cloves
1 roasted red bell pepper
1/4 cup olive oil
1 tbs sherry vinegar
1/4 red pepper flakes more if you like an extra kick
Salt (Himalayan or sea salt)
Black Pepper

2 tablespoons of  ghee or butter

Prepare steak by adding black pepper and salt (if you haven’t done so prior.)
Remove from fridge 30min before cooking.

Heat skillet (cast iron preferred)
add 2 tablespoons of ghee, heat to high without smoke formation
Add the steak, garlic, almonds, and tomatoes. fry the steak approximately 3-5 min per side or until the desired color and the required internal temperature is reached.
Brown the garlic cloves, almonds, and tomatoes.

Scoop the garlic cloves, almonds, tomatoes, roasted bell pepper, sherry vinegar, red pepper, olive oil into a blender and process until smooth.

Serve and enjoy.

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