- 2 large poblano peppers
- 1 large or 2 medium green bell peppers
- 2 large tomatillos, husked and rinsed
- 1 small white onion, peeled and quartered
- 4 large cloves garlic, crushed
- Natural cooking spray
- Salt and pepper
- 1/4 cup each sliced almonds and chopped peeled hazelnuts, toasted
- 1 cup combined chopped cilantro and flat-leaf parsley
- A small handful of mint leaves
- 2 tablespoons sherry vinegar
- About 1/3 cup EVOO – Extra Virgin Olive Oil
Turn broiler on high. Blacken the poblano and bell peppers to char skins evenly all over. Place in a bowl, cover and cool. Peel, seed and stem the peppers, and place in food processor.
Line a rimmed baking sheet with foil and spray the tomatillos, onion and garlic with cooking oil. Season with salt and pepper, and char under the broiler until onions soften a bit and tomatillos blacken and burst, about 10-12 minutes. Place veggies in the food processor with the peppers along with the nuts, cilantro, parsley, mint and vinegar. Add salt and pepper, and pulse-chop into a fine mixture while streaming in EVOO. Remove to a container or bowl and reserve.
For the steak, heat a large, cast-iron skillet over medium-high to high heat. Cut steak into portions to fit in pan. (Meat can be cooked in 2 batches depending on pan size.) Season meat with salt, pepper, cumin, coriander and granulated garlic. Heat oil, 1 turn of the skillet. When pan smokes, add beef and cook until crispy and brown on both sides.
Serve steak sliced topped with Romesco sauce and a simple salad of baby kale tossed with shaved Manchego, lemon juice, EVOO and salt alongside. Add cracked or chopped olives and pimiento if you like.
*The Romesco sauce keeps up to 3 weeks in fridge and is great on any protein or charred bread or sandwich.