Skirt Steak with Romesco Sauce and Kylo Zen

Having to say good-by to 2 of our family pets in less than a year has been very difficult on us.  It has been many months of healing and learning to cope without seeing our special friends every day.  We talked and contemplated about getting another puppy...but in the end decided that Princess Brinkley, really should have a play friend.

After weeks of searching, I found our new family member in Idaho.  I took a very, very big leap of faith and flew to pick him up.  

We have named him Kylo Zen (Star Wars fans will understand).  Unlike Kylo Ren though, our sweet boy has been Heaven sent to us.  He is a kind, gentle and calm soul that has been the perfect therapy for us.

Skirt Steak with Romesco Sauce
Courtesy of Bon Appetit

Romesco:
1 tomato, quartered
1 Tbl plus 1 cup extra-virgin olive oil
3 sprigs thyme
Kosher salt and freshly ground black pepper
1 slice 4x4x1/2 crusty white bread, cut into 1/2 cubes
1 red bell pepper
1/2 cup almonds, toasted
1/2 cup hazelnuts, toasted, skins rubbed off
4 cloves garlic cloves
2 Tbl red wine vinegar

Steak:
2 Tbl Kosher salt
1 Tbl sugar
2 tsp fennel seeds, toasted, ground
1-1/2 tsp freshly ground black pepper
1 tsp. cayenne pepper
1 tsp. garlic powder
1 (2 lb) skirt steak or flank steak

Preheat oven to 400 degrees.  Place tomato in a small glass baking dish.  Drizzle with 1 Tbsp. oil and scatter thyme sprigs over.  Season with salt and pepper.  Roast, stirring occasionally, until the tomato is completely soft, about 30 minutes.  Scatter bread cubes over tomato.  Roast until the bread is light golden and crisp, about 10 minutes longer.  Let cool slightly; discard thyme sprigs.

Meanwhile, char bell pepper directly over a gas flame or under broiler, turning occasionally with tongs, until blackened all over.  Transfer to a large bowl; cover with plastic wrap and let stand for 15 minutes.  Peel, stem, and core bell pepper.

Pulse remaining 1 cup oil, tomato mixture, bell pepper, and next 4 ingredients in a food processor until smooth.  Add water by tablespoonfuls to thin, if needed.

For the steak, build a medium-hot fire in a charcoal grill, or heat a gas grille to high.  Grill steak until charred and cooked to desired doneness, 10-12 minutes for medium-rate.

Transfer steak to a cutting board and let rest for 5 minutes.  Thinly slice against the grain.  Serve with romesco sauce.

One Year Ago: 3rd Annual Masters Champions Dinner - Spanish Style Paella
Two Years Ago: Bundt Pan Chicken
Three Years Ago: Torta Rustica
Four Years Ago: Cambozola Platter
Five Years Ago: Easter "Cheesecake" Baskets

Yes, he is already incredibly spoiled and very loved!