Sirloin Steaks with Romesco Sauce

Cook time 45 minutes
Servings 4


4 x 200g sirloin steaks

150g large rocket leaves

1 lemon, cut into wedges

¼ cup extra virgin olive oil plus and extra 2 tbs.

2 medium red capsicums, cut into cheeks, inner core and white discarded

2 vine ripened tomatoes, chopped

2 tbsp tomato paste

1 tsp smoked paprika

4 garlic cloves, skins in tact

1/2 cup chopped blanched almonds, toasted, plus extra chopped to serve

1 slice sourdough, torn into pieces, crusts removed

2 tbsp Sherry vinegar

1 handful parsley leaves, plus extra chopped, to serve

Salt and pepper

Lemon wedge, to serve

Sirloin Steaks with Romesco Sauce


Preheat oven to 200°C. Remove steaks from fridge 1 hour prior to cooking.

Line a baking tray with baking paper. Combine ¼ cup extra virgin olive oil, paprika, tomato paste and salt and pepper in a large bowl then brush over the capsicum and tomatoes. Place on the prepared tray, add the garlic cloves and roast for 25 minutes or until the tomatoes are blistered and blackened and the garlic is soft. Remove and cool slightly.

Remove garlic from their skins and place in a food processor with the roasted capsicum, tomatoes and any juices from the tray. Add extra 2 tablespoons of extra virginolive oil, almonds, sourdough, vinegar, parsley and salt and pepper and process until a rough paste.

Preheat bbq or chargrill over high heat. Drizzle steaks with olive oil then season well with salt and pepper. Cook steaks for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Rest for a few minutes.

Slice steaks and serve topped with romesco sauce, extra nuts and extra parsley. Serve with rocket leaves and lemon wedges.