Roasted red peppers and crushed red pepper flakes add sweet heat to the classic Spanish romesco sauce in this recipe. Jarred roasted peppers work perfectly, but feel free to roast your own.
Reduce the heat to medium low. Add the breadcrumbs, almonds, and pepper flakes to the skillet and cook, stirring constantly and scraping up any browned bits, until the mixture is fragrant and toasted, about 2 minutes. Add the peppers, garlic, tomato, 1/2 tsp. salt, and 1/8 tsp. pepper and cook, stirring often, until softened and juicy and the flavors have melded, 3 to 4 minutes.
Transfer the mixture to a food processor. Add the vinegar and 2 Tbs. warm water and purée until smooth. With the motor running, drizzle in 2 Tbs. of the oil. Transfer the sauce to a bowl, season to taste with salt and pepper, and keep warm.
Heat the remaining 1 Tbs. oil in the skillet over medium heat. Add the shallots and cook, stirring often, until just softened, 2 to 3 minutes. Add the spinach, cover, and cook for 1 minute. Uncover and continue to cook, tossing often, until just wilted, about 2 minutes more. Remove from the heat and toss in the olives, lemon juice, orange juice, 3/4 tsp. salt, and 1/8 tsp. pepper.
Spoon the romesco sauce onto 6 plates, top with the cutlets and wilted spinach, and serve.
Finish the meal with a lovely Vanilla & Ginger Roasted Plum Compote.
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This would have gotten 5 stars if the spinach hadn't been included. The romesco is fantastic. Read my full review at: http://themomchef.blogspot.com/2010/11/seared-rib-eye-cutlets-with-romesco.html.
I made this last night and it was delicious. Next time I might leave out the olives in the spinach. The romesco sauce was zingy enough. The steaks were heavanly though and the sauce rich and beautiful on the plate (with the spinach). I'm looking forward to the leftover sauce on my toast this morning!
Very yummy sauce. Great way to use ribeye in a new way. The spinach was interesting but not as good as the sauce.
This is easy and quick. The spinach side was okay, but the Romesco sauce was amazing, and I have made it twice so far. I even froze some extra to use on green beans another night - wonderful flavor.
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