Grilled Romesco Steak
Found In: Entree, Salads
| 1 Tbsp. | olive oil |
| 2 Tbsp. | red wine vinegar |
| 1 Tbsp. | minced garlic |
| 1 1/4 lb. | flank steak |
| 1 (8 oz.) | red bell pepper, seeded and quartered |
| salt and crushed red pepper flakes to taste |
| 4 oz. | sliced country bread |
| 2 oz. | mixed baby greens, washed and dried |
| 1 cup | California Ripe Olives, whole, pitted |
| 1/4 cup | toasted sliced almonds |
Combine olive oil, vinegar and garlic in a shallow container. Place steak and peppers in marinade and season to taste with salt and pepper flakes. Cover and refrigerate for at least 30 minutes.
Grill steak and peppers over medium-high heat. Turn steak after 5-6 minutes and cook for another 5-6 minutes on remaining side. Transfer to a clean cutting board to rest for 5 minutes, then slice across the grain into strips. Cook peppers for 6-8 minutes until charred and tender, then transfer to a clean cutting board. Peel off charred skin, dice into 1-inch pieces and set aside.
Toast country bread on grill for 1-2 minutes on each side until golden. Transfer to a clean cutting board and dice into 1-inch croutons.
Toss steak, peppers and grilled bread with greens, California Ripe Olives and almonds. Serve hot or room temperature. Serves 4.
