Tri-Tip Steak With Tomato Romesco

5.0(255)

by Mark Bittman·published 2010-01-13

Dinner, Easy, Weeknight, Steaks And Chops, Main Course

Servings

6 servings

Total time

45 min

Calories / serving

309 kcal

Ingredients (10)

serves

Instructions (4 steps)

01Heat oven to 500 degrees. Generously season both sides of steak with salt and pepper. Put a large cast-iron skillet over high heat. When it is very hot, add steak to one side of pan and tomatoes, almonds, garlic cloves and jalapeños, if you are using them, to the other. Sear steak for 3 to 5 minutes, stirring tomato mixture once or twice.
02Once a nice crust has formed on one side of steak, turn it over, carefully transfer the now-charred tomato mixture to a food processor, and put pan in oven. (If tomatoes are not a bit blackened, leave them in pan and check again after a minute or two in oven.) Cook until steak is rare to medium-rare, about 6 to 12 minutes longer depending on its thickness (an instant-read thermometer will register 125 degrees when steak is medium-rare). Transfer steak to a plate and let it rest for 5 to 10 minutes.

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Rich recipe — supports nutrition-aware planning.