(12 votes, average: 3.50 out of 5)
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A flavor-packed, decadent dinner with smoky aromatics. Romesco is a Spanish sauce from Catalonia, and is a perfect complement to smoked sirloin and Creamer potatoes.
Note:
Roast your garlic and toast the almonds before using them in the Romesco sauce to bring even more flavor to this dish!
Ingredients
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Preparation
Pre-heat the grill to 400° F, prepare the two smoke pouches and put one of them on a grill heat deflector.
Mix the Creamer potatoes with 1/4 cup olive oil, salt, and pepper. Put in a grill pan and put on the grill in indirect heat for 30 minutes.
In the food processor put all ingredient for the Romesco sauce and mix until you get a smooth texture.
Mix vinaigrette ingredients together.
For the last eight minutes of grilling the Creamer potatoes, put the second smoke pouch on heat deflector then place the sirloin steak on the grill with a bit of olive oil and salt. Grill for about four minutes on each side.
To serve, put some Creamer potatoes on the plate, add thinly sliced sirloin steak on top, and dress with the Romesco sauce. Mix salad with vinaigrette and serve on top of Creamer potatoes and steak.