Tri-Tip Steak with Tomato Romesco
September 19, 2018
: 6 servings
- 1 tri-tip steak, about 2 to 2 1/2-pounds, or other 2-inch-thick steak
- Salt and freshly ground black pepper
- 1 cup cherry tomatoes
- 2 tablespoons almonds, shelled
- 3 cloves garlic, lightly crushed
- 1 jalapeno pepper, seeded and chopped, optional
- 1 to 2 tablespoons sherry or red wine vinegar
- 1/3 cup extra-virgin olive oil
- 1/2 teaspoon chili powder, optional
- Step 1 Preheat the oven to 500 degrees F.
- Step 2 Generously season both sides of steak with salt and pepper.
- Step 3 Put a large cast-iron skillet over high heat.
- Step 4 When it is very hot, add the steak to one side of the pan and tomatoes, almonds, garlic, and jalapenos, if using to the other.
- Step 5 Sear the steak for 3 to 5 minutes, stirring the tomato mixture once or twice.
- Step 6 Once a nice crust has formed on one side of steak, turn it over, carefully transfer the now-charred tomato mixture to a food processor, and put pan in oven.
- Step 7 If tomatoes are not a bit blackened, leave them in pan and check again after a minute or two in the oven.
- Step 8 Cook until steak is rare to medium-rare, about 6 to 12 minutes longer depending on its thickness (an instant-read thermometer will register 125 degrees F. when steak is medium-rare).
- Step 9 Transfer the steak to a plate and let it rest for 5 to 10 minutes.
- Step 10 While the steak is cooking or resting, add the vinegar and olive oil to the tomato mixture in a food processor, and season with salt, pepper and chili powder, if using.
- Step 11 Process the mixture, adding more olive oil or vinegar as you like, until the mixture reaches the desired consistency. Sauce should still be a little crunchy from almonds.
- Step 12 Slice steak thinly, against the grain.
- Step 13 Serve with sauce.