Name: Steak with Romesco Sauce and Crispy Potato Wedges Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Spanish-inspired
Ingredients: 1 x 400g rib eye steak; 4 tbsp sunflower oil; 3 large potatoes; Olive oil, for drizzling; 2 tsp smoked paprika (divided); 1 tbsp all-purpose (plain) flour; Salt, to taste; Black pepper, to taste; 260g jar chargrilled peppers in oil; 100g flaked almonds; 2 garlic cloves, grated; 1 tsp smoked paprika; Salt, a good pinch; Watercress, a handful

Jump to Recipe· 4.2 from 26 reviews

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There is something truly irresistible about a perfectly cooked steak teamed up with a vibrant, nutty Romesco sauce and golden, crispy potato wedges that crunch with every bite. This Steak with Romesco Sauce and Crispy Potato Wedges Recipe brings together bold smoky flavors, tender meat, and rustic sides in one memorable meal. Whether you’re impressing friends or simply treating yourself, this dish embodies comfort and celebration all on one plate.

Ingredients You’ll Need

The image shows ingredients arranged on a white marbled table. There is a white bowl on the top left filled with roasted red and yellow bell peppers covered in oil, with a few black char marks on the peppers. To the right, a wooden bowl holds fresh dark green leafy watercress. Below the peppers, there is a dark blue bowl filled with thinly sliced white almond flakes. Further left, a white plate has a heap of bright red paprika powder with a metal spoon holding some powder and a single garlic clove resting next to it. In the lower center, a raw steak lies flat on crumpled brown parchment paper showing red meat with white fat marbling. To the right, two light yellow potatoes sit on a white plate, and a small white bowl with coarse salt is positioned nearby. Photo taken with an iphone --ar 4:5 --v 7

Simple, straightforward ingredients are at the heart of this recipe, each playing a crucial role in building a harmony of tastes and textures. From the hearty rib eye steak to the earthy almonds in the Romesco sauce, every component adds color and character.

400g rib eye steak: Choose a well-marbled cut for juiciness and rich flavor.

Sunflower oil (4 tbsp): Perfect for roasting potatoes to a golden crisp without overpowering.
3 large potatoes: Ideal for cutting into thick wedges that stay fluffy inside.
Olive oil: Used for drizzling and dressing watercress to add a fresh peppery note.

Smoked paprika (2 tsp total): This spice provides a warm, smoky depth to both the potatoes and the steak rub.
All-purpose flour (1 tbsp): Helps give the potato wedges an extra crispy coating.
Watercress: Brightens the dish with a lively, peppery crunch as a fresh serve.

260g jar chargrilled peppers in oil: Base of the Romesco, delivering sweetness and smokiness.
100g flaked almonds: Toasted for that signature nutty texture in the sauce.
2 garlic cloves, grated: Adds a subtle pungency that enriches the Romesco’s flavor complexity.

How to Make Steak with Romesco Sauce and Crispy Potato Wedges Recipe

The image shows two white bowls placed on a white marbled surface, both filled with a thick, orange-brown creamy dip that has a textured, slightly chunky look with visible tiny dark specks. One bowl is in the foreground, with smooth swirls on the surface of the dip, and a spoon partially visible inside it. The second bowl is slightly blurred in the background, showing the dip with a slightly rougher, uneven surface. The overall colors are warm with orange, brown, and some red tones in the dip. photo taken with an iphone --ar 4:5 --v 7

Step 1: Prepare the Oven and Potato Wedges

Start by preheating your oven to 200°C. While it warms up, cut your large potatoes into wedge shapes. Toss them with smoked paprika, flour, and plenty of salt to season. Then, coat a baking tray generously with sunflower oil, arrange the seasoned wedges evenly, and make sure they’re drenched in oil to crisp up beautifully. Roast for 45 minutes to an hour, turning occasionally, until they are irresistibly golden and crunchy on the outside while tender within.

Step 2: Season the Steak

Brush your rib eye steak lightly with the flavorful oil reserved from your jar of peppers. This adds a subtle tang and moisture. Then rub both sides with salt, black pepper, and a teaspoon of smoked paprika for that warm, smoky kick that complements the chargrill beautifully.

Step 3: Make the Romesco Sauce

While the potatoes are roasting, gently toast your flaked almonds until golden and fragrant—this step is key to unlocking their nutty aroma. Add the chargrilled peppers into a blender, reserving two tablespoons of their oily goodness. Along with the toasted almonds, garlic, smoked paprika, and a pinch of salt, blitz the mixture until it is smooth yet holds a pleasant texture. This is your vibrant Romesco sauce, rich with layers of flavor.

Step 4: Cook the Steak

Heat a dry pan until it is piping hot — very important for getting that satisfying sear. Place your prepared steak in the pan and listen for that immediate, loud sizzle that promises caramelized edges. Cook the steak for about 2-3 minutes on each side for a nicely charred exterior while keeping the inside juicy. After cooking, let it rest for 5 minutes; this crucial step ensures the juices redistribute for maximum tenderness.

Step 5: Slice and Plate

Finally, slice the steak against the grain for the most tender bite. Serve with a generous dollop of your homemade Romesco sauce, a hearty pile of the crispy potato wedges, and a handful of fresh watercress drizzled with some of the reserved pepper oil. It’s a guaranteed crowd-pleaser.

How to Serve Steak with Romesco Sauce and Crispy Potato Wedges Recipe

Garnishes

A sprinkle of fresh watercress adds a peppery brightness that cuts through the richness of the steak and sauce. For a pop of color and freshness, consider some finely chopped parsley or a lemon wedge to squeeze over just before digging in.

Side Dishes

This meal shines with simple sides that complement rather than compete. A crisp green salad or grilled seasonal vegetables add freshness and balance. If you prefer more starch, creamy mashed potatoes or a rustic bread are delicious companions.

Creative Ways to Present

Serve the steak slices fanned out on a warm platter with dollops of Romesco sauce artistically placed beside the golden wedges. Laying the watercress over the steak just before serving creates an inviting burst of green. For a casual twist, present everything in individual rustic bowls for an approachable, family-style meal.

Make Ahead and Storage

Storing Leftovers

Any leftovers should be cooled completely and stored in an airtight container in the refrigerator for up to 2 days. Keep the Romesco sauce separate to preserve its vibrant flavor and texture.

Freezing

While steak and potato wedges can be frozen, the texture may change slightly after thawing. If you must freeze, wrap the steak tightly and keep the potatoes in a freezer-safe container. Freeze the Romesco sauce separately in small portions for the best results, use within one month.

Reheating

To reheat, warm the steak gently in a pan or oven to avoid overcooking, and crisp the potato wedges under the grill or in a hot oven. The Romesco sauce is best served cold or at room temperature; a quick stir before serving brings it back to life.

FAQs

Can I use a different cut of steak for this recipe?

Absolutely! While rib eye is wonderfully marbled and flavorful, sirloin or rump steaks also work well if you prefer leaner options. Just adjust cooking times slightly based on thickness and fat content.

Is smoked paprika essential in the Romesco sauce?

Smoked paprika adds a distinctive smoky depth that elevates the sauce, tying it perfectly to the chargrilled peppers and steak. You can use regular paprika if you like, but smoked paprika really makes the flavor pop.

Can I make the Romesco sauce ahead of time?

Yes, the Romesco sauce actually benefits from sitting in the fridge for a few hours or overnight—it allows the flavors to meld beautifully. Just bring it back to room temperature before serving.

What’s the best oil to use for roasting the potatoes?

Sunflower oil is ideal here because of its high smoke point and neutral flavor, helping your potato wedges crisp up without burning or imparting any unwanted taste.

How do I know when the steak is perfectly cooked?

For rib eye, 2-3 minutes on each side in a hot pan will give you a beautifully charred crust while keeping the inside medium-rare to medium, which is where the flavor and tenderness shine. Always rest the steak before slicing to keep it juicy.

Final Thoughts

Give this Steak with Romesco Sauce and Crispy Potato Wedges Recipe a try and bring a little Spanish-inspired magic to your dinner table. It’s a fantastic way to enjoy bold flavors, textures, and the rewarding satisfaction that comes with making something truly special from scratch. I promise, once you get the hang of it, this will quickly become one of your go-to dishes for any occasion.

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