Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Steak with Romesco Sauce and Crispy Potato Wedges Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 26 reviews

A delicious and hearty recipe featuring a perfectly pan-seared rib eye steak served with smoky romesco sauce and crispy paprika-seasoned potato wedges. This dish combines bold flavors and a satisfying texture contrast, ideal for an indulgent dinner for two.

  • Total Time: 1 hour 15 minutes
  • Yield: 2 servings

Ingredients

Steak and Potato Wedges

  • 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

Romesco Sauce

  • 260g jar chargrilled peppers in oil
  • 100g flaked almonds
  • 2 garlic cloves, grated
  • 1 tsp smoked paprika
  • Salt, a good pinch

To Serve

  • Watercress, a handful

Instructions

  1. Preheat the oven: Set your oven to 200°C to prepare for roasting the potato wedges.
  2. Prepare and roast potato wedges: Cut the potatoes into wedge shapes and toss thoroughly with 1 tsp smoked paprika, the plain flour, salt, and sunflower oil. Spread out evenly on a baking tray with 4 tbsp sunflower oil to ensure crispiness. Roast in the oven for 45–60 minutes, turning occasionally, until crisp and golden brown.
  3. Season the steak: Lightly brush the rib eye steak with some oil from the jar of peppers. Rub both sides with salt, 1 tsp smoked paprika, and black pepper for a flavorful crust.
  4. Make the romesco sauce: Toast the flaked almonds in a dry pan until golden. In a blender, combine the chargrilled peppers (reserving 2 tbsp of the oil), toasted almonds, grated garlic, 1 tsp smoked paprika, and a pinch of salt. Blitz until smooth but retaining some texture.
  5. Cook the steak: Heat a dry pan until very hot and sizzling. Add the steak and sear for 2-3 minutes on each side to develop a charred crust while keeping it tender inside. Remove from pan and let it rest for 5 minutes.
  6. Serve: Slice the rested steak and plate it alongside the crispy potato wedges. Add a generous dollop of romesco sauce over the steak and garnish with watercress dressed with the reserved pepper oil for freshness and extra flavor.

Notes

  • Ensure the pan is piping hot before adding the steak for a perfect char.
  • Turning the potato wedges during roasting helps them crisp evenly.
  • Resting the steak after cooking allows juices to redistribute for a tender bite.
  • Use the reserved pepper oil from the jar to add flavor to the watercress and finishing touches.
  • You can adjust the smoked paprika quantity to suit your taste for smoky heat.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Spanish-inspired

Find it online: https://allyumcooks.com/steak-with-romesco-sauce-and-crispy-potato-wedges-recipe/