Blackened Flat Iron Steak

Name: Blackened Flat Iron Steak with Romesco
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 4 8oz flat iron steaks (or cut of your choice); 4 Tbsp B Cellas Spice Blend #10; 1/4 cup roasted peppers; 2 Tbsp garlic, whole; 2 Tbsp small onion, diced; 2 Tbsp hazelnuts; 2 Tbsp almonds; 2 Tbsp olive oil; 1/2 tsp smoked paprika; 1 tsp salt; 1 tsp tomato paste; 1 tsp sherry vinegar

with Romesco

Blackened Flat Iron Steak with Romesco

Recipe by Derick Kuntz

0.0 from 0 votes

Course: DinnerDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

20

minutes

Although most people would pair Cabernet Sauvignon with a rich steak, Chef Derick loves this pairing with Blend 27. The blackening spice on the steak helps play with the tension between red and black fruit in the wine. The fat in the steak and the creaminess in the romesco also help to mellow the tannins in the wine, making each sip more enjoyable than the last.

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Ingredients

US Metric

Blackened Flat Iron Steak
4 8oz 4 flat iron steaks (or cut of your choice)
4 Tbsp 4 B Cellas Spice Blend #10
Romesco
1/4 cup 1/4 roasted peppers
2 Tbsp 2 garlic, whole
2 Tbsp 2 small onion, diced
2 Tbsp 2 hazelnuts
2 Tbsp 2 almonds
2 Tbsp 2 olive oil
1/2 tsp 1/2 smoked paprika
1 tsp 1 salt
1 tsp 1 tomato paste
1 tsp 1 sherry vinegar

Directions

Steak
Marinate steaks with spice blend #10 and let set for 2 hours
In a cast iron pan, sear until desired temperature is met
Remove from heat and let rest for 10 minutes before slicing or serving
Romesco
Heat saucepan on high, add oil
Once the oil is hot, blister the onion and garlic
Add nuts and turn down the heat to medium
Once toasted, add the remainder of the ingredients
Cook for 5 minutes
Place in blender and purée until smooth
Add water if needed to loosen
Assembly
Smear a generous portion of Romesco on the bottom of the plate
Top with steak
Serve with your favorite sides - Chef suggests roasted marble potatoes and crisp green beans

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Pairing Suggestions

Although most people would pair Cabernet Sauvignon with a rich steak, Chef Derick loves this pairing with Blend 27. The blackening spice on the steak helps play with the tension between red and black fruit in the wine. The fat in the steak and the creaminess in the romesco also help to mellow the tannins in the wine, making each sip more enjoyable than the last.