Steak et légumes verts

Ingrédients

• 12 ounces Tri-Tip steak
• Sea salt and fresh cracked black pepper
• 2 tablespoons avocado oil
• 1 tablespoons unsalted butter
• 5 cups leafy greens
• 1 ounce fresh grated parmesan
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• Flaky sea salt
• Fresh cracked pepper
• 1 large roasted red pepper from a jar
• 1/4 cup toasted slivered almonds
• 3 tablespoons extra virgin olive oil
• 1 garlic clove
• 1 tablespoon red wine vinegar
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• Salt (to taste)

Préparation

1. 1

   Pat the steaks dry with a clean kitchen towel, season well with salt and pepper. Rest at room temperature for 30 minutes.

2. 2

   While the steak is resting make the Romesco sauce by placing all of the ingredients in a food processor and blending until very finely chopped. Refrigerate until ready to use.

3. 3

   Heat the oil in a 10.5” or larger cast-iron skillet over high heat until smoking.

4. 4

   Place the steaks in the pan and cook, flipping every minute, until the internal temperature hits 110°F (40°C) for rare, 130°F (55°C) for medium-rare, or 145°F (60°C) for medium.

5. 5

   Add the butter and cook another minute or so until the temperature is reached. Remove the steaks from the pan and rest for 5 minutes before slicing.

6. 6

   In a large bowl, toss the greens with olive oil, salt, pepper, and lemon juice. Divide between two plates and top with the parmesan.

7. 7

   Add a dollop of your chilled Romesco sauce to each plate and place the sliced steak on top. Serve immediately for the best flavor.