Romesco sauce is a brilliant flavour hit, a bright red, bright tasting sauce from the Catalonia region of Spain. It’s perfect for livening up potatoes and, served along with a fresh salad and tasty beef skewers, this dish with leave you ready to dance the flamenco!
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/ Serving 5 people
/ Serving 5 people
chargrilled capsicum sauce
Preheat the grill to medium-high. To prepare the ingredients, slice the potato into 3 cm chunks (unpeeled), pick the coriander leaves and roughly chop, and slice the minute steaks into 2 cm wide strips. Peel and crush the garlic, peel the zucchini into ribbons, and finely slice the red onion.
Place the potato in a large saucepan of salted water. Bring the water to the boil and cook the potato for 15 minutes, or until soft when pierced with a knife. Drain and return to the saucepan. Stir through the chargrilled capsicum sauce, half the olive oil and half the coriander, and season to taste with salt and pepper. Set aside.
Meanwhile, in a medium bowl coat the minute steaks in the smoky paprika, garlic and the remaining olive oil. Weave the beef strips onto the metal or wooden skewers alternating up and down so that the meat is evenly distributed. Place the skewers in a single layer on a foil lined grill tray. Cook the skewers under the grill for 2-3 minutes, turning halfway, or until cooked through.
Tip: wrap the ends of the skewers with foil to ensure they don’t burn.
Meanwhile, heat a dash of olive oil in a large frying pan over a medium-high heat. Cook the zucchini ribbons and red onion for 4-5 minutes, or until softened and cooked through.
To serve, divide the Romesco potatoes and sautéed vegetables between plates. Top with the beef skewers and the remaining coriander. Enjoy!