Bavette steak with romesco sauce

Prep 10 min
Total 45 min
Plus Serves: 6



1/4 cup
olive oil, divided
red onion, chopped
1 slice
white bread, cut into small cubes
3 tbsp
slivered almonds
1/4 cup
1 tbsp
red-wine vinegar
1 1/4 tsp
salt, divided
2 500-g
centre-cut bavette steaks, at room temperature


  • HEAT a non-stick frying pan over medium-high. Add 1 tbsp oil, then onion. Cook, stirring often, until brown, 3 min, then transfer to a food processor.
  • RETURN pan to heat. Add 1 tbsp oil to pan, then bread and almonds. Toast until golden, 2 to 3 min, then scrape into food processor. Add red peppers, water, vinegar, 1/4 tsp salt and chili flakes. Whirl until combined. With the machine running, gradually add 1 tbsp oil through the spout, until smooth.
  • SPRINKLE both steaks with remaining 1 tsp salt. Season with fresh pepper.
  • HEAT a large frying pan over medium-high. Add remaining 1 tbsp oil, then steaks. Cook steaks until brown on bottom, 4 min. Flip steaks, reduce heat to medium and continue cooking until a thermometer inserted into the thickest part reads 130F, about 12 min. Transfer steaks to a cutting board. Cover loosely with foil and let stand, 10 min. Slice very thinly against the grain. Serve with Romesco sauce.


Calories 413, Protein 38 g, Carbohydrates 9 g, Fat 24 g, Fibre 1 g, Sodium 748 mg. Excellent source of Vitamin C
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