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    Home » Recipes » Sauces & Condiments » Easy Romesco Sauce Recipe For Steaks, Chicken, Fish

    Easy Romesco Sauce Recipe For Steaks, Chicken, Fish

    Published: Sep 4, 2021 · Modified: Oct 28, 2021 by Jenna Passaro · This post may contain affiliate links.

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    Romesco sauce recipe photos with text overlay.

    Try this easy romesco sauce for steaks, pan grilled chicken, fish and vegetables. It’s a fast sauce recipe packed with flavor that will make any dish taste like it’s restaurant quality. Let’s make it!

    Romesco Sauce close up shot.
    Get ready to crave this on everything!! Romesco sauce is a great addition to any meal.

    Table of Contents

    • What is romesco sauce?
    • Why this is the best romesco sauce recipe
    • Ingredients
    • How to make romesco sauce
    • Creative recipes using romesco sauce
    • FAQs
    • Meat thermometer recommendations
    • Why I wrote this recipe
    • Are you a foodie, too?
    • Easy Romesco Sauce For Steaks, Chicken, Fish Recipe | Sip Bite Go

    What is romesco sauce?

    An authentic romesco sauce recipe is made with fire roasted tomatoes and red pepper as a base. This version is a super quick romesco sauce without tomatoes that uses roasted red pepper, almonds, lemon juice, and garlic cloves.

    Romesco Sauce on steak

    Why this is the best romesco sauce recipe

    • Super quick recipe.
    • Learn exactly how to roast peppers for romesco sauce.
    • Use it on anything. Add it to your favorite dishes or smear on toasted bread or pita.
    • Add leftovers to crockpot recipes with main ingredients like chicken or beef.

    Ingredients

    Here’s what you need to make it.

    Infographic chart with ingredients for romesco sauce
    • Red peppers (or try orange bell peppers)
    • Olive oil
    • Salt and pepper
    • Fresh garlic
    • Almonds (or try pine nuts or hazelnuts)
    • Lemon juice
    • Smoked paprika
    • Cilantro
    Small bowl of homemade romesco sauce

    How to make romesco sauce

    It comes together pretty fast – here’s how to make it.

    Quick recipe overview

    1. Season and oil whole red peppers and add them to a baking sheet.
    2. Drizzle garlic in a foil packet with olive oil, and add it to the baking sheet, too.
    3. Roast red peppers and garlic then transfer roasted red peppers to a bowl, let cool, and remove the skins, seeds, stems.
    4. Toast almonds on the stove.
    5. Add all romesco sauce ingredients to a food processor. Pulse / blend romesco sauce to your desired consistency.
    6. Top with a sprinkle of fresh cilantro and enjoy.  
    dish with romesco sauce

    Detailed instructions

    1. Preheat oven to 500°F. Line a large, rimmed baking sheet with foil.
    2. Coat the whole red red peppers with 1 tbsp olive oil and season with salt and pepper. Add peppers to the baking sheet.
    3. Add peeled garlic cloves to the center of a large piece of foil. Drizzle with olive oil, and form a ball shape around the garlic (keep the seam up so the oil stays in the packet). Add the garlic packet to the baking sheet.
    4. Roast red red peppers and garlic for 15-20 minutes, flipping the red peppers halfway through, until all sides are roasted and beginning to char. When done, set aside the roasted garlic packet. Add the roasted red peppers to a bowl. Cover the bowl with plastic wrap and let ingredients steam inside the bowl for about 10 minutes.
    5. Add almonds to a medium sized pan (without oil) on the stove. Set the burner to medium-low heat and toast almonds for 4-5 minutes. Stir almonds every 30-60 seconds so they don’t burn. Once toasted almonds are golden brown and fragrant, take them off the heat and set aside.
    6. Remove the plastic wrap from the red peppers. Carefully (they may still be hot so try using a fork and knife) remove the pepper skin, stems, and seeds.
    7. Add roasted red peppers, toasted almonds, roasted garlic cloves, garlic olive oil, lemon juice, and smoked paprika to a food processor. Pulse a few times, scrape down the edges, then blend romesco sauce so it’s a little bit creamy, but still has texture – the exact consistency is up to you. Taste and adjust the salt and pepper as needed.
    8. Top romesco sauce with a sprinkle of fresh cilantro and use romesco sauce on steak or other food immediately at room temperature, or store in the fridge for up to 3 days.  
    Romesco Sauce Recipe in serving bowl
    The orange color of romesco sauce brightens up any plate!

    Creative recipes using romesco sauce

    Here are more ways to use romesco sauce…

    • With grilled fish like grilled striped bass, cod, or halibut
    • As a dipping sauce for raw vegetables
    • As an appetizer spread for grilled bread or pita
    • As a condiment for chicken sandwiches or turkey sandwiches
    • With sous vide shrimp or prawns
    • As a sauce for grilled skirt steak, flank steak, or air fryer filet mignon
    • With roasted vegetables, like cauliflower steaks
    • Toss it in soups
    • Freeze leftover romesco sauce to add flavor to slow cooked recipes
    Romesco Sauce Appetizer board

    FAQs

    Can you freeze romesco sauce?

    You can freeze romesco sauce for later use. I like to place it in ice-cube trays, then, when they’re frozen, move them to Ziploc bags for future use. They’ll keep up to three months with no lessening of flavor or freezer burn!

    What does romesco sauce taste like?

    A good romesco sauce will taste sweet and nutty, with a creamy thick consistency.

    What can I serve with romesco sauce?

    Romesco sauce goes well with vegetables, fish, chicken, or steak. Really: everything! I’ll serve it with baked barramundi, or with sous vide chicken breast, or on a sous vide t-bone steak.

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    Meat thermometer recommendations

    Every home chef needs a reliable meat thermometer to cook food perfectly. 

    On Sip Bite Go, you’ll often see me using:

    1. Meater thermometer – a fancy wireless thermometer that connects to a phone app – gifted to me from a Traeger partnership.
    2. ThermoPro digital thermometer – which has a wire that connects the thermometer to a display box outside the oven/grill. 

    It’s like being psychic! The great thing about either of the thermometers above is that I don’t have to take the food out of the oven to know the temperature. 

    How to use ‘em… What I do is stick the digital thermometer in steak, pork, chicken, whatever… Then put the food in the oven, on the smoker, or grill.

    While the meat cooks, it reads the temperature so I know exactly what temp meat is as it’s cooking. Without having to take it out and check. It’s really difficult to overcook food when you know exactly what temp it is inside!

    Why I wrote this recipe

    One of my favorite dishes from when we lived in Maryland was at a tapas restaurant that served a delicious Mediterranean mezze platter with a classic romesco sauce and skirt steak.

    I made a dinner reservation and ordered it every time I visited when I lived in the area. But now that I’m in Portland, Oregon I don’t make it back there much. Hence having to make it myself for my favorite sous vide steak recipes and other steak dishes.

    Are you a foodie, too?

    Hey home chefs, hope that answers all your questions about making a tasty romesco sauce. To get my latest and greatest recipes before they’re shared on the site, connect with me on Instagram @sipbitego. And for more deliciousness, subscribe to the Sip Bite Go channel and see the Sip Bite Go recipe collection.

    Romesco Sauce close up shot.

    Easy Romesco Sauce For Steaks, Chicken, Fish Recipe | Sip Bite Go

    Try this easy romesco sauce for steaks, chicken, fish and vegetables. It’s a fast sauce recipe packed with flavor that will make any dish taste like it’s restaurant quality. Let’s make it!
    5 from 1 vote
    Print Pin Rate
    Course: Condiments, Side Dish
    Cuisine: Spanish
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Finish Time: 5 minutes
    Total Time: 40 minutes
    Servings: 4
    Calories: 138kcal
    Author: Jenna Passaro

    Ingredients

    • 2 medium red peppers whole
    • 2 tbsp olive oil divided
    • ½ tsp salt
    • ¼ tsp pepper
    • 3 cloves garlic
    • ¼ cup almonds whole or pieces
    • 2 tbsp lemon juice
    • ½ tsp smoked paprika
    • Salt and pepper to taste
    • 1 tbsp cilantro fresh chopped (optional, for serving)

    Instructions

    • Preheat oven to 500°F. Line a large, rimmed baking sheet with foil.
    • Coat the whole red peppers with 1 tbsp olive oil and season with salt and pepper. Add peppers to the baking sheet.
    • Add peeled garlic cloves to the center of a large piece of foil. Drizzle with olive oil, and form a ball shape around the garlic (keep the seam up so the oil stays in the packet). Add the garlic packet to the baking sheet.
    • Roast red peppers and garlic for 15-20 minutes, flipping the red peppers halfway through, until all sides are roasted and beginning to char. When done, set aside the roasted garlic packet. Add the roasted red peppers to a bowl. Cover the bowl with plastic wrap and let ingredients steam inside the bowl for about 10 minutes.
    • Add almonds to a medium sized pan (without oil) on the stove. Set the burner to medium-low heat and toast almonds for 4-5 minutes. Stir almonds every 30-60 seconds so they don’t burn. Once toasted almonds are golden brown and fragrant, take them off the heat and set aside.
    • Remove the plastic wrap from the red peppers. Carefully (they may still be hot so try using a fork and knife) remove the pepper skin, stems, and seeds.
    • Add roasted red peppers, toasted almonds, roasted garlic cloves, garlic olive oil, lemon juice, and smoked paprika to a food processor. Pulse a few times, scrape down the edges, then blend romesco sauce so it’s a little bit creamy, but still has texture – the exact consistency is up to you. Taste and adjust the salt and pepper as needed.
    • Top romesco sauce with a sprinkle of fresh cilantro and use romesco sauce on steak or other food immediately at room temperature, or store in the fridge for up to 3 days.

    Notes

    See the recipe: https://sipbitego.com/romesco-sauce

    Nutrition

    Calories: 138kcal | Carbohydrates: 7g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 294mg | Potassium: 216mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1995IU | Vitamin C: 81mg | Calcium: 35mg | Iron: 1mg
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    jenna passaro food blogger from Portland Oregon

    Hey, I’m Jenna Passaro.

    I develop easy recipes that can transform your kitchen into a restaurant – and you into a true home chef.

      

    Where to start?

    Learn the secrets to smoking tasty Traeger recipes and making pizza at home. And cook amazing tri tip steak dinners.

    Or, fall in love with something new to cook with your air fryer, pellet smoker, BBQ grill, sous vide cooker, and more…

    You’ll notice, I kind of geek out over new cooking trends and tools!

    Instagram me @sipbitego & chef hubs @handmodelpatrick

    My story. Growing up, I didn’t learn to cook.

    (I was actually banned from cooking for years)

    And then in my 20’s I didn’t have to cook because my job as an event planner involved a lot of travel and it was easier to eat out. At the time, I was 100% positive that restaurant food would always taste better than cooking at home, and there was nothing I could do about it.

    Until I fell in love with a chef. He would come over and cook me delicious meals right in my own kitchen. My mind was blown.

    Since then, I’ve been on a mission to figure out easy ways to make restaurant style food at home and share it here on Sip Bite Go.

    Love to eat out and travel? I can totally relate. See my guide on where to eat in Portland, OR.

    jenna passaro the home chef's sous vide cookbook

    Never in a million years did I imagine I’d ditch the 9-5 lifestyle in my late 20’s, move across the country on a whim, start a new life, start a food blog, and write a book.

    But here I am!

    See my book on Amazon: The Home Chef’s Sous Vide Cookbook.

     

       

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