Blackened Flat Iron Steak
with Romesco
Blackened Flat Iron Steak with Romesco
4
servings30
minutes20
minutesAlthough 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
- 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.
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