The mild red pepper adds a light burst of spice to a traditional skillet-seared steak with this red pepper romesco sauce.
.Ingredients:
flat iron steak
2 lb Chairman’s Reserve® Beef flat iron steak
1 tablespoon coconut oil
Salt and black pepper, to taste
½ cup diced red bell pepper
2 tablespoons tomato paste
¼ cup shredded Gruyere cheese
2 tablespoons almond flour
2 garlic cloves
¼ cup olive oil
cast-iron jalapeno cornbread
1 cup cornmeal
2 eggs
¼ cup cream
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon sugar
¼ cup all-purpose flour
2 tablespoons olive oil
1 tablespoon diced jalapeno
¼ cup shredded cheddar cheese
2 tablespoons pure honey
¼ cup unsalted butter
Directions:
flat iron steak
- Heat oil in a large skillet over medium heat. Season the Flat Iron with salt and pepper and cook in the skillet on all sides until the internal temperature reaches 135°F, about 5 to 10 minutes on each side.
- Combine the bell pepper, tomato paste, cheese, flour, garlic and oil in a blender and pulse until smooth. Serve with the Flat Iron steak.
cast-iron jalapeno cornbread
- Preheat oven to 375°F.
- Combine all ingredients in a mixing bowl.
- Spray a cast-iron skillet with vegetable spray and pour in the cornbread mixture.
- Cook in the oven for 15 to 25 minutes until golden brown.
