Waitrose

Seared steak with roast peppers, asparagus and salbitxada sauce

Hailing from Catalonia, salbitxada is similar to romesco sauce. There are many variants that involve roasting the ingredients, but this is a weekday version that’s tasty and quick to throw together.

Ingredients

4 bavette or sirloin steaks (about 180g each)

1 1⁄2 tbsp olive oil

1 tbsp sweet smoked paprika

450g bunch asparagus, woody ends discarded

1 small jar roasted peppers (about 280g), drained

 

SALBITXADA SAUCE

100g cherry tomatoes, roughly chopped

2 tbsp whole skin-on almonds, toasted and roughly chopped

1 garlic clove, crushed

1 tsp chilli flakes

2 tsp sherry vinegar

1 tbsp olive oil

15g flat leaf parsley, roughly chopped

Method

1. Rub the steaks with 1 tbsp olive oil and the paprika; season. Toss the asparagus and peppers with the remaining 1⁄2 tbsp oil; season.

2. Heat a griddle pan over a high heat. Cook the steaks until cooked to your liking (about 2-3 minutes on each side for medium-rare, or a few minutes more for thicker steaks); rest under foil for 5 minutes. Griddle the asparagus for 1-2 minutes on each side, until tender and charred; set aside. Griddle the peppers until just warmed through.

3. Meanwhile, mix all the ingredients for the salbitxada sauce in a small bowl and season. Slice the steaks and serve with the peppers and asparagus, plus the sauce to pass around.

Serves: 4

Nutritional Info

Typical values per serving:

Energy 2,468kJ
592kcals
Fat 38.3g
Saturated Fat 12g
Carbohydrate 16.4g
Sugars 15g
Protein 45.4g
Salt 0.6g
Fibre 4.5g

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5 stars

Average user rating Based on 9 ratings