Romesco steak sandwich

Romesco steak sandwich

35-Minute recipe Serves 4
Grilled steak with topped with Gruyère cheese and a savory sauce made from roasted red peppers on an extra soft crustini bun.
35-Minute recipe Serves 4


Villaggio® Toscana Extra Soft Crustini Buns
1 cup
Roasted Red Peppers
1/4 cup
Toasted almonds
3 tbsp
Olive Oil
1 tbsp
Red wine vinegar
Clove Garlic
1/4 tsp
Smoked paprika
1 1/4 tsp
Salt and pepper
Flank steak
1 cup
baby kale
1/3 cup
Black Olives
4 slices
Gruyère cheese


Prep: 20-Minute | Cook: 15-Minute
  • 1

    In food processor, mix together red peppers, almonds, oil, vinegar, garlic, paprika, and 1/4 tsp each salt and pepper until combined; set aside. Pat flank steak dry with paper towel; season with remaining salt and pepper. Preheat grill to medium-high; grease grates well. Grill steak turning once, for 10 to 12 minutes or until medium-rare. Let steak rest for 10 minutes. Slice thinly against the grain. Layer kale, olives, steak slices, 2 tbsp Romesco sauce and cheese in each bun. Return to grill over medium heat; cook for 2 to 3 minutes or until bun is toasted and cheese is melted.

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Last updated: August 28th, 2020

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