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Hanger Steak and Romesco Sauce

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Hanger Steak and Romesco Sauce

with grilled pitas and cucumber salad

Informations supplémentaires
35 min. | 586 kcal | easy | Needs a blender | Printable version
1. Setup Chop the garlic, the dill and the parsley. Cut the cucumber into cubes. Cut the pitas into pieces.
2. Make the romesco sauce In a blender or using an arm blender, make a sauce with the roasted peppers, the garlic, the parsley, the almonds and 1 tbsp of red wine vinegar. Gradually add 2 2P | 3 3P tbsp of olive oil while stirring to emulsify the sauce.
3. Grill the pitas In a pan over medium-high heat, add a drizzle of olive oil. Grill the pitas 1-2 minutes on each side.
4. Cook the flank steak In a pan over high heat, add a drizzle of olive oil. Cook the flank steak for 3-4 minutes per side, until the desired doneness. For the BBQ: Preheat grill to medium high heat. Add the meat and cook about 3 minutes per side or until desired doneness. Season with salt, pepper and let rest 5 minutes before cutting.
5. Make the salad In a bowl, combine the cucumbers, the yogurt and the dill. Mix well and season with salt and pepper
6. Plate your dish Serve the flank steak with the romesco sauce and the salad. Bon appétit!
2unitHanger Steak
2unitGrilled Bell Pepper
2unitPita(s)
1unitEnglish Cucumber(s)
1unitFresh Parsley and Dill
1unitGarlic Clove(s)
20gSlivered Almonds
1unitGreek Yogourt 2%
What you need Pan, bowls, arm blender.
586 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 53g
18%
fat 23g
35%
cholesterol 62mg
21%
fiber 6g
24%
protein 42g
saturated 6g
30%
sodium 433mg
18%
sugar 12g
trans 0g