- - 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
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.
Cut half and take the seed out from the tomato, put it on a tray, and char in the oven for 6 minutes.
Place red peppers on a gas stove, turn them every 3 minutes until the skin gets blackened and charred.
Crush half a cup of roasted walnuts and mix it with 2 tablespoons of olive oil and season with salt, set aside.
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.
Cook skirt steak on a hot skillet, for 4 minutes on each side, and rest.
Cut the steak and serve on a bed of romesco sauce with roasted walnut.