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Seared steak with roast peppers, asparagus and salbitxada sauce
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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.
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
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
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.
Typical values per serving: