Grilled Sirloin Steak with Golden Romesco
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Grilled Sirloin Steak with Golden Romesco

Prep: 15 minutes plus standing
Grill: 8 minutes • Serves: 4

2 garlic cloves
1 medium orange or yellow bell pepper, coarsely chopped
1/4 cup blanched slivered almonds
2-1/2 tablespoons Pompeian® Olive Oil
1 tablespoon red wine vinegar
3/4 teaspoon kosher salt
4 boneless sirloin strip steaks (about 8 ounces each)
1/4 teaspoon ground black pepper
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley

1.Prepare outdoor grill for direct grilling over medium-high heat. In food processor, purée garlic, bell pepper, almonds, 1-1/2 tablespoons oil, vinegar and 1/4 teaspoon salt on high until almost smooth. Makes about 1 cup.

2. Brush steaks with remaining 1 tablespoon oil; sprinkle with black pepper and remaining 1/2 teaspoon salt. Place steaks on hot grill rack; cover and cook 8 minutes or until internal temperature reaches 135° for medium-rare, turning once. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.)

3. Slice steaks crosswise; serve topped with romesco sprinkled with basil and parsley.

Approximate nutritional values per serving (1 steak, 1/4 cup romesco):
569 Calories, 36g Fat (11g Saturated), 162mg Cholesterol,
473mg Sodium, 4g Carbohydrates, 2g Fiber, 54g Protein