Asada steak: Grilled shishito peppers, pico de gallo & romesco sauce
Asada steak: Grilled shishito peppers, pico de gallo & romesco sauce
Herd & Grace
Ingredients
Romesco Sauce
- 2 roasted and peeled Red Bell Peppers
- 1 Heirloom Tomato
- 2 Fresno Chile, deseeded
- 4 cloves Garlic
- Add 3/4 C Almond Flour
- 2 teaspoons Smoked Paprika
- 2T Sherry Vinegar
- 1/2 C Olive Oil
- 2 T finely chopped Parsley
Asada Flap Meat
Directions
Romesco Sauce
Blend everything In the bowl of a large food processor or blender. Add the roasted red peppers, diced tomatoes, sherry vinegar and a good pinch of kosher salt, black pepper, and smoked paprika. Pulse several times, add almond flour, then olive oil. Blend until you achieve the desired consistency. Stir in parsley. If you'll be using it as a dip, you can leave it a little thicker or blend it extra if using it as a sauce.
Mayura Station Wagyu Asada Flap Meat
- Once your meat is marinated, you’re going to want to cook it over quick, high heat.
- On the grill – Medium-high heat 4 to 8 minutes per side.·
- In the oven – Under the broiler on high 4 to 6 minutes per side.·
- On the stove – Medium-high heat 4 to 8 minutes per side.
- Then slice the meat across the grain. Depending on the type of steak you used, this grain might run all the way down the length of the meat or across it like it does with this flap meat.
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