- Main
- Beef
- Spanish
- Make-ahead
- Grill
- Blender
Ingredients
For the steak
- 1 1/2 lb
skirt steak, cut into 4 pieces, patted dry
- 1 tbsp
olive oil
- 1 1/2 tsp
kosher salt
- 1 tsp
smoked paprika
- 1/2 tsp
black pepper, freshly ground
For the romesco
- 1 cup
jarred roasted red peppers, drained and patted dry
- 1/2 cup
roasted almonds
- 1 slice
crusty bread, torn into pieces
- 1 clove
garlic, peeled
- 2 tbsp
sherry vinegar
- 1 tsp
smoked paprika
- 1/4 tsp
cayenne pepper (optional)
- 1/3 cup
extra-virgin olive oil
salt, to taste
For the scallions
- 2 bunches
scallions, roots trimmed
- 1 tbsp
olive oil
flaky sea salt, for serving
- 1
lemon, cut into wedges (optional)
- Dairy-free
Contains tree nuts (roasted almonds) and wheat (crusty bread).
May contain milk, depending on the crusty bread: check the label.
May contain eggs, depending on the crusty bread: check the label.
May contain soy, depending on the crusty bread: check the label.
May contain sesame, depending on the crusty bread: check the label.
Worked out from the ingredients.
Steps
- Step 1
Take the steak out of the fridge. Rub it all over with 1 tbsp olive oil, then season on both sides with the kosher salt, 1 tsp smoked paprika and the black pepper. Let it sit at room temperature while you make the sauce.
20 min, hands-off
- 1 1/2 lb skirt steak
- 1 tbsp olive oil
- 1 1/2 tsp kosher salt
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- Step 2
Make the romesco: put the roasted red peppers, almonds, torn bread, garlic, sherry vinegar, 1 tsp smoked paprika and cayenne in a blender. Blend to a coarse paste, scraping down the sides once or twice.
2 min
- 1 cup jarred roasted red peppers
- 1/2 cup roasted almonds
- 1 slice crusty bread
- 1 clove garlic
- 2 tbsp sherry vinegar
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper
- Step 3
With the blender running on low, pour in the extra-virgin olive oil in a slow stream until the sauce is thick and spoonable. Season with salt to taste; it should taste bright and a little tangy. Scrape into a bowl and set aside.
2 min
- 1/3 cup extra-virgin olive oil
- salt
- Step 4
Heat a grill to high (you should only be able to hold your hand 3 inches above the grate for 2 seconds). Clean the grates well and oil them. Toss the scallions with 1 tbsp olive oil on a plate.
10 min
- 2 bunches scallions
- 1 tbsp olive oil
- Step 5
Grill the scallions, turning often, until charred in spots and limp, 2 to 3 minutes total. Move them to a platter.
3 min
- 2 bunches scallions
- Step 6
Grill the steak over the hottest part of the fire, uncovered, 2 to 3 minutes per side for medium-rare (the thin ends cook fastest, so pull any pieces that finish early). Skirt steak is thin and goes from rare to well done quickly, so stay close.
6 min
- 1 1/2 lb skirt steak
- Step 7
Move the steak to a cutting board and let it rest 5 minutes.
5 min, hands-off
- Step 8
Look for the long muscle fibers running through the steak and slice across them at a slight angle into 1/2-inch strips. Spread the romesco on a platter, lay the steak on top, pile on the charred scallions, and finish with flaky salt and a squeeze of lemon.
3 min
- 1 1/2 lb skirt steak
- flaky sea salt
- 1 lemon
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026