Skirt Steak with Shortcut Romesco Sauce

Pair your perfectly grilled skirt steak with an easy-to-make sauce that’s surprisingly full of flavor.

Serves: 4Prep: 20 minutesCook: 20 minutesTotal: 40 minutesDifficulty: Easy

Serves: 4


  • 2 pounds skirt steak, fat trimmed
  • 1⁄4 cup Private Selection™ Olive Oil, plus extra for coating steak
  • 1⁄4 teaspoon Private Selection™ Pink Himalayan Salt, plus extra for coating steak
  • Black pepper
  • 1⁄4 cup roasted, salted almonds
  • 1 slice crusty white bread, toasted
  • 1 tablespoon Private Selection™ Paprika
  • 1⁄4 teaspoon Private Selection™ Cayenne Pepper
  • Pinch dried thyme
  • 1⁄2 cup roasted red pepper
  • 1⁄2 cup diced fire-roasted tomatoes with juice
  • 1 clove garlic
  • 2 tablespoons red wine vinegar


  • Pat steak dry; coat lightly with oil and season with salt and pepper.
  • In food processor, combine almonds, bread, paprika, cayenne pepper, thyme, red pepper, tomatoes, garlic, vinegar and ¼ cup oil; process until smooth. Add ¼ teaspoon salt. Set aside.
  • Heat grill or grill pan to high heat. Grill steak 3 to 5 minutes per side, until charred and internal temperature reaches 145°F. Let rest 10 minutes.
  • To serve, slice steak and top with sauce.