Romesco sauce is one of Spain’s many great culinary gifts to the world. It features two distinctly Spanish flavors—sherry vinegar and smoked paprika—yet it’s versatile and pairs well with most meats and veggies. Here, its bright acidity is used to cut the richness of New York strip steak. On the side, charred asparagus and herbed couscous complete the breezy Mediterranean theme.
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New York Strip Steak
Red Wine Vinegar
Wash and dry all produce. Preheat broiler to high or oven to 500 degrees. Trim and discard woody bottoms from asparagus. Mince or grate garlic. Finely chop parsley. Finely chop almonds. Cut ¼ of tomatoes into quarters. Toss remaining whole tomatoes on a foillined baking sheet with a drizzle of olive oil and a pinch of salt and pepper.
Broil (or roast) whole tomatoes until very soft and lightly charred, about 10 minutes. Meanwhile, heat a drizzle of olive oil in a small pot over medium heat. Add couscous and cook, tossing, until toasted, about 2 minutes. Add half the garlic and cook until fragrant, about 1 minute. Season with salt and pepper
Add 1 cup water to pot and bring to a boil. Lower heat, reduce to a simmer, and cover. Cook until tender, 8-10 minutes. Remove from heat and stir in tomato quarters and half the parsley. Season to taste with salt and pepper. Once whole tomatoes are done broiling, transfer to a small bowl and let cool.
Mash tomatoes in bowl with a fork until smooth. Stir in almonds, remaining parsley, remaining garlic, ¼ tsp smoked paprika, and 1 TBSP sherry vinegar (we sent more paprika and vinegar than you will need). Season with salt and pepper. Adjust to taste with more sherry vinegar, smoked paprika, salt, and pepper (save ¼ tsp smoked paprika for seasoning steak).
Heat a drizzle of oil in a large pan over medium-high heat. Pat steak dry with a paper towel, then season all over with salt, pepper, and ¼ tsp smoked paprika. Add to pan and cook to desired doneness, 3-5 minutes per side. Remove from pan and let rest. Meanwhile, add asparagus to pan along with another drizzle of oil. Cook, tossing, until lightly charred, 3-5 minutes.
Remove pan from heat and add 1 TBSP butter. Toss to melt butter and coat asparagus. Slice steak against the grain. Divide couscous, asparagus, and steak between plates. Top with sauce and drizzle with any juices released by steak.