Seared Strip Steak with Romesco Sauce | Step-By-Step Recipe

This steak is fit for both athletes and families. The Penguins' very own Chef Geoff Straub will show you how to make it, step-by-step.

Ingredients:
2 - medium tomato
1 - large bell pepper
5 - garlic cloves
1/2 cup - almonds
1 slice - bread (can substitute gluten-free bread, if desired)
Olive oil - to taste
Salt - to taste
Pepper - to taste
1 tsp. - paprika
1 tsp. - salt (when assembling sauce)
1/2 tsp. - black pepper (when assembling sauce)
1/2 cup - sherry vinegar
1/2 cup - extra virgin olive oil

Instructions:
1. Pre-heat oven to 425 degrees.
2. Remove core from tomatoes and cut into large chunks.
3. Remove seeds and stem from bell pepper and cut into large chunks.
4. Toss tomato, pepper, and garlic with a drizzle of oil, salt, and pepper. Place on a sheet tray lined with parchment paper.
5. Add the slide of bread to the sheet tray as well, and place in pre-heated oven for 12 minutes.
6. Place almonds on a separate tray and toast in oven for 5 minutes.
7. Remove items from oven and let them cool.
8. Add tomato, pepper, garlic, almonds, and bread into a food processor and puree until smooth.
9. Stop, scrape down sides with a rubber spatula, and puree again until fully incorporated.
10. Add paprika, salt, pepper, vinegar, and olive oil.
11. Turn on food processor until all ingredients are fully incorporated.
12. Taste and adjust seasoning as needed.

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