Smoky Romesco New York Strip Steak

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.