Flat-Iron Steak with Red Pepper Romesco Sauce, Chargrilled Asparagus and Sundried Tomato & Garlic Couscous

Method

Meanwhile, make the Romesco sauce. In a dry pan over a medium heat, toast the almonds until golden. Keep an eye on them so they don’t burn. Put the almonds, bread, peppers, garlic, paprika, chilli, parsley and 2 tsp vinegar in a blender and blitz until you have a paste. With the motor running, drizzle in enough of the olive oil to make a smooth, but still slightly textured, sauce. Season with salt and pepper to taste, adding a little more vinegar if needed. Set aside.

Season the steak generously with flaked sea salt, drizzle over some oil and rub into both sides of the meat.

Heat a large griddle pan or heavy-based frying pan over a high heat and once very hot add the steak (don’t overcrowd the pan so cook in batches if needed) and cook for 2-3 minutes on each side for medium-rare, depending on the thickness and how you like your steak cooked, adding the butter when you turn the steak. Remove from the pan, season with black pepper and allow to rest for 5 minutes in a warm place. Meanwhile lightly brush the asparagus with oil, season and add to the chargrill pan. Cook over a medium-high heat for 3-5 minutes, turning occasionally, until tender and chargrilled.

Slice the steaks into 1 cm slices across the grain. To serve, spread some romesco sauce on to serving plates. Add some couscous to the side. Arrange the asparagus and steak slices on top.