Paprica Romesco Sauce With Skirt Steak

Serves: 1


  • -  3 cloves of garlic
  • -  Half a lemon thinly sliced
  • -  4 stalks of fresh thyme
  • -  ¼ cup olive oil
  • -  Skirt steak
  • -  4 red bell pepper
  • -  1 big tomato
  • -  ½ cup roasted walnut or hazelnut
  • -  2 tablespoon sherry vinegar
  • -  1 teaspoon paprika
  • -  Salt and black pepper


  1. Add Sliced garlic and lemon then add olive oil and fresh thyme in a ball for marinating, season the skirt steak with salt and mix with marinate.

  2. Cut half and take the seed out from the tomato, put it on a tray, and char in the oven for 6 minutes.

  3. Place red peppers on a gas stove, turn them every 3 minutes until the skin gets blackened and charred.

  4. Crush half a cup of roasted walnuts and mix it with 2 tablespoons of olive oil and season with salt, set aside.

  5. Take the skins out from the tomato and peppers, roughly chop. Mix with a grated clove of garlic and 1 teaspoon paprika. Add 2 tablespoons of sherry vinegar.

  6. Cook skirt steak on a hot skillet, for 4 minutes on each side, and rest.

  7. Cut the steak and serve on a bed of romesco sauce with roasted walnut.