Recipes
Romesco Steak Sandwich
Prep time:15 min
Total time:40 min
Serves 4 to 6
Ingredients
1 flank steak, about 1 1/2lb
1 tsp each salt and pepper
1 cup Longo’s Baby Kale
1/3 cup chopped pitted Longo’s Black Olives
4 to 6 Villaggio Toscana Extra Soft Crustini Buns
2/3 cup shredded Gruyère cheese (optional)
Romesco Sauce
1 jar (370mL) Longo’s Whole Roasted Peppers, drained well
1/4 cup Longo’s Sliced Almonds, toasted
3 tbsp Longo’s Extra Virgin Olive Oil
1 tbsp Longo’s Curato Red Wine Vinegar
1 clove garlic
1/4 tsp smoked paprika
1/4 tsp each salt and pepper
Directions
- •Combine roasted peppers, almonds, oil, vinegar, garlic, paprika, salt and pepper in food processor and purée until smooth.
- •Pat flank steak dry and season with salt and pepper.
- •Grill steak on preheated greased grill over medium-high heat for about 10 minutes, turning once, until medium-rare or thermometer registers 135°F. Remove to cutting board and let rest for 10 minutes before slicing thinly.
- •Divide kale, olives and sliced steak among bottom buns and top each with Romesco Sauce. Sprinkle with cheese, if using. Cover with top bun and return to grill over medium heat for about 2 minutes or until bun is toasted and cheese melts.
Romesco Sauce
A dash of advice
Any unused Romesco Sauce can be refrigerated for up to 1 week in an airtight container. Serve with burgers, sausages or grilled cheese sandwiches. For variation, substitute sliced mozzarella or fontina cheese for the gruyère.
Nutritional Information
Per serving (1 sandwich or 1/6th recipe): 440 calories
- Protein 30g
- Fibre 2g
- Fat 19g
- Sugar 4g
- Carbs 34g
- Sodium 1,080mg
