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!
Prep Time10 minutesmins
Cook Time25 minutesmins
Finish Time5 minutesmins
Total Time40 minutesmins
Course: Condiments, Side Dish
Cuisine: Spanish
Keyword: romesco sauce, romesco sauce for steak, romesco sauce recipe, Romesco sauce without tomatoes
1tbsp cilantrofresh 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.