Romesco is a Spanish sauce, which means a couple of things. Firstly, you really need to get in there and roll your ‘R’ to fully enjoy this tasty condiment. Trust us it’ll feel good. Secondly, you’re going to love it. Smokiness, sharpness and brightness, it’s all there dancing on your palate to enjoy.
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/ Serving 5 people
/ Serving 5 people
chargrilled capsicum sauce
beef minute steaks
Bring a large saucepan of salted water to the boil. Peel the sweet potato and chop into 2 cm chunks. Slice the zucchini into 3 mm circles. Finely chop the parsley leaves.
Add the sweet potato to the boiling water and cook for 10-15 minutes, or until soft when pierced with a knife. Drain, return to the saucepan and mash using a potato masher or fork. Add the butter and the milk and season with a pinch of salt and pepper. Mix well and cover to keep warm.
While the sweet is cooking, combine the chargrilled capsicum sauce, the water (for the sauce) and 1 tbs of the olive oil in a medium bowl. Set aside.
Heat 2 tbs of the olive oil in a large frying pan over a medium-high heat. Add the zucchini and cook for 2 minutes on each side, or until golden. Remove the zucchini from the pan and set aside.
Heat 1 tbs of olive oil in the same frying pan over a high heat. Add the beef minute steaks and cook for 30 seconds on each side, or until just cooked through. Remove the beef steaks from the pan and transfer to a plate. Cover with foil and set aside to rest for 3 minutes.
TIP: Resting time is crucial for a juicy steak.
Divide the minute steaks, the sweet potato mash and the zucchini between plates. Spoon over the romesco sauce and sprinkle over the parsley.