Ingredients
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4 Sirloin Steakalternatively use bavette
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1.5 tbsp Olive Oil
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1 tbsp Sweet Smoked Paprika
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450g Asparaguswoody ends discarded
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280g
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100g Cherry Tomatoesroughly chopped
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2 tbsp Whole Skin-On Almondstoasted and roughly chopped
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1 clove Garliccrushed
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1 tsp Chilli Flakes
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2 tsp Sherry Vinegar
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1 tbsp Olive Oil
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15g Flat Leaf Parsleyroughly chopped
Directions
I found this Catalonian recipe in the Waitrose magazine and I’m glad I kept it. The paprika rub on the steak and the salbitxada sauce give a lovely background heat whilst the vegetables and almonds refresh the palette. We devoured this one and we both agreed it was a keeper!
The salbitxada sauce with its tomatoes, almonds, chilli flakes, sherry vinegar and parsley is super quick to make – all roughly chopped and stirred together. Grill the steak for 5 minutes and leave to rest for another 5 minutes. Total time for the dish is around 20 minutes.
Buen provecho!
Steps
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1
Done
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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. |
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2
Done
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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. |
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3
Done
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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. |
