Steak and Greens

Ingredients

• 340 gtri-tip steak
• al gustosea salt and freshly cracked black pepper
• 30 mlavocado oil
• 15 mlunsalted butter
• 5 cups (about 150 g)leafy greens
• 28 gfreshly grated parmesan
• 30 mlextra-virgin olive oil
• 15 mllemon juice
• al gustoflaky sea salt
• al gustofreshly cracked black pepper
• 1 largeroasted red pepper from a jar
• 30 gtoasted flaked almonds
• 45 mlextra-virgin olive oil
• 1 clovegarlic
• 15 mlred wine vinegar
• 2.5 mlsmoked paprika
• 1.25 mlcayenne pepper
• al gustosalt

Instructions

1. 1

   Season the steak

   Pat the steaks dry with a clean kitchen towel and season generously with salt and pepper. Leave them at room temperature for 30 minutes.

2. 2

   Blend the romesco

   While the steak rests, put all the romesco ingredients in a food processor and blend until very finely chopped. Refrigerate the sauce until ready to use.

3. 3

   Heat the skillet

   Heat the avocado oil in a cast-iron skillet at least 27 cm (10.5 inches) wide over high heat until smoking.

4. 4

   Sear the steaks

   Add the steaks and cook, turning them every minute, until the internal temperature reaches 43°C (110°F) for rare, 55°C (130°F) for medium-rare or 63°C (145°F) for medium.

5. 5

   Rest and slice

   Add the butter and cook for about another minute, until the target temperature is reached. Remove the steaks from the pan and rest them for 5 minutes before slicing.

6. 6

   Dress the greens

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

7. 7

   Plate and serve

   Add a dollop of chilled romesco sauce to each plate and arrange the sliced steak on top. Serve immediately for the best flavour.

What is steak and greens?

This is a simple steak dinner paired with dressed leafy greens and a pepper-and-almond romesco. Romesco is a Spanish sauce traditionally associated with Catalonia; here it brings a bright, savoury contrast to American-style pan-seared tri-tip.

The combination works because the steak is rich and browned, while lemony greens and tangy sauce keep each bite lively. Parmesan adds a salty finish to the salad.

Nutrition and macros by portion

The nutrition label shows one serving as written: 924 calories, 45g protein, 9g carbs, 80g fat.

The steak and oils provide most of the protein and fat, while the greens, pepper and almonds contribute a smaller amount of carbohydrate. Serve it with an additional portion of vegetables or a modest serving of potatoes or bread if you want a more substantial plate.

Choosing the ingredients

Tri-tip: this cut is suitable for quick, high-heat cooking, but its thickness affects how long it takes to reach the chosen doneness. Use an instant-read thermometer for the most reliable cue.

Greens and parmesan: choose fresh leafy greens and grate the parmesan shortly before serving. The recipe keeps the salad simple so it can balance the steak and sauce.

Getting the romesco texture right

Roasted pepper: drain it if it is especially wet before blending, so the sauce does not become unnecessarily loose.

Almonds: blend the sauce until very finely chopped, as directed, rather than aiming for a completely smooth purée. Taste it before serving and adjust the salt to suit.

Searing and checking doneness

Hot pan: wait until the oil is smoking before adding the steak, and avoid crowding the skillet. Turning the steaks every minute helps them cook evenly on the surface.

Temperature: check the thickest part of each steak and remove it when it reaches the recipe’s stated target. The method adds butter for about a minute after searing, so keep checking to reach the selected temperature without overshooting.

Resting before slicing

Resting: give the steak 5 minutes off the heat before cutting. This short pause also gives you time to dress the greens and finish plating.

Slicing: cut across the visible grain where possible. This makes the steak easier to eat, particularly if the grain runs in different directions through the cut.

Serving the plate

Salad: divide the dressed greens between the plates and scatter the parmesan over them before adding the steak.

Sauce: serve the romesco chilled in a dollop alongside or beneath the sliced steak. A simple side of crusty bread or roasted vegetables can round out the meal if desired.

Recipe notes & tips

• Bring the steak out to rest for the full 30 minutes before cooking.
• Use a skillet at least 27 cm (10.5 inches) wide so the steaks have room to sear.
• Keep the romesco chilled while the steak cooks.
• Use a thermometer to check the steak rather than judging doneness by time alone.
• Dress the greens shortly before serving to keep them fresh.
• Slice the steak after its 5-minute rest and serve straight away.

Variations

• Milder romesco: reduce or omit the cayenne for less heat.
• Herby greens: toss chopped parsley or chives through the salad just before serving.
• Different nuts: use toasted hazelnuts in place of the almonds for a change in flavour.
• Extra citrus: add a little finely grated lemon zest to the salad dressing.
• More vegetables: serve with grilled courgette or roasted aubergine alongside.

Common mistakes to avoid

• Cold steak: give it the full 30-minute rest at room temperature before searing.
• Cool skillet: wait for the oil to smoke before adding the steak.
• Crowded pan: cook in batches if the steaks do not fit without touching.
• Overcooking: check the thickest part with a thermometer and use the recipe’s target temperatures.
• Skipping the rest: leave the steak for 5 minutes before slicing.
• Soggy greens: toss them with the dressing just before plating.

How to store

Store leftover steak, salad and romesco separately in airtight containers in the fridge and use within 2 days. Reheat the steak gently in a pan or serve it cold; dress fresh greens just before eating rather than storing them dressed.

Frequently asked questions