Best Cocoa Blackened Steak With Marcona Almond Romesco Recipes

ROASTED RACK OF LAMB WITH SAUCE ROMESCO

Steps:

• For the lamb: Whisk together 1 cup oil, the fennel seeds and thyme. Add the lamb to the marinade and let sit until ready to cook.
• For the romesco sauce: Meanwhile, preheat the oven to 300 degrees F. Roast the garlic by placing the cloves on a baking sheet and drizzle a bit of olive oil on top. Roast until the garlic is soft, 20 minutes. Toast the almonds and hazelnuts in a frying pan. Remove and set aside. Pour a few tablespoons of the olive oil into a frying pan and quickly fry the bread until both sides are browned. Remove and let cool on a plate or paper towel. Saute the tomatoes in the same pan, adding oil if needed, for 4 to 5 minutes. Remove the pan from the heat. Once the bread is cool, add to a food processor with the nuts and tomatoes and blend. Add the roasted garlic along with the piquillo and roasted peppers and process on high for 2 to 3 minutes. Add the vinegar and pepper flakes. While the processor is running, slowly drizzle in the remaining oil. Add salt and black pepper to taste.
• For cooking the lamb: Turn the oven to 450 degrees F. Heat 2 tablespoons olive oil in a large heavy ovenproof skillet over high heat. Sear the rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes, and cover the ends of the bones with foil to prevent charring. Arrange the rack bone-side down in the skillet. Roast the lamb for 12 to 18 minutes, depending on the degree of doneness you want, checking the temperature with a meat thermometer. Let it rest for 5 to 7 minutes, loosely covered.
• For the couscous: Bring the chicken stock to a boil, and then add the saffron and salt and pepper to taste. Pour the hot stock over the couscous, cover and let stand for 10 minutes prior to serving.
• For the zucchini: Saute the zucchini with the garlic and salt and pepper to taste.
• To serve, carve each rack between the bone into 3 pieces and arrange vertically with the romesco sauce underneath. Stack the zucchini between lamb with the couscous on the side. Garnish with garbanzo beans.

TRI-TIP STEAK WITH TOMATO ROMESCO

Steps:

• Heat oven to 500 degrees. Generously season both sides of steak with salt and pepper. Put a large cast-iron skillet over high heat. When it is very hot, add steak to one side of pan and tomatoes, almonds, garlic cloves and jalapeños, if you are using them, to the other. Sear steak for 3 to 5 minutes, stirring tomato mixture once or twice.
• Once a nice crust has formed on one side of steak, turn it over, carefully transfer the now-charred tomato mixture to a food processor, and put pan in oven. (If tomatoes are not a bit blackened, leave them in pan and check again after a minute or two in oven.) Cook until steak is rare to medium-rare, about 6 to 12 minutes longer depending on its thickness (an instant-read thermometer will register 125 degrees when steak is medium-rare). Transfer steak to a plate and let it rest for 5 to 10 minutes.
• While steak is cooking or resting, add vinegar and olive oil to tomato mixture in food processor, and season with salt, pepper and pimentón or chili powder if using. Process, adding more olive oil or vinegar as you like, until mixture reaches desired consistency. Sauce should still be a little crunchy from almonds.
• Slice steak thinly, against grain. Serve with sauce.

MARCONA ALMONDS WITH SEA SALT

Steps:

• Place the almonds in a serving bowl and sprinkle with sea salt.

ROMESCO SAUCE WITH MARCONA ALMONDS

Steps:

• Cut the chiles in half, place in a bowl and cover with boiling water, weighing them down with a plate to keep them submerged. Set aside for 30 minutes.
• Heat oil in a small skillet over medium heat. Add the almonds, hazelnuts and bread cubes and stir until they start to brown, 6 to 8 minutes. Add the garlic, and stir until lightly browned. Add the piquillo peppers. Remove from heat.
• Drain the chiles, and remove stems and seeds. Chop the chiles, add them to the pan, heat and stir briefly. Add the tomato, stir and cook a minute or so until softened. Remove from heat.
• Transfer to a food processor or a blender and pulse until a rough paste is formed. With the machine running, slowly pour in the wine. Turn off the machine, add vinegar, paprika and salt, to taste, then pulse briefly to blend. The sauce will have a slightly nubbly texture.

TRI-TIP STEAK WITH TOMATO ROMESCO

Steps:

• Preheat the oven to 500 degrees F. Generously season both sides of steak with salt and pepper. Put a large cast-iron skillet over high heat. When it is very hot, add the steak to one side of the pan and tomatoes, almonds, garlic, and jalapenos, if using to the other. Sear the steak for 3 to 5 minutes, stirring the tomato mixture once or twice.
• Once a nice crust has formed on one side of steak, turn it over, carefully transfer the now-charred tomato mixture to a food processor, and put pan in oven. If tomatoes are not a bit blackened, leave them in pan and check again after a minute or two in the oven. Cook until steak is rare to medium-rare, about 6 to 12 minutes longer depending on its thickness (an instant-read thermometer will register 125 degrees F when steak is medium-rare). Transfer the steak to a plate and let it rest for 5 to 10 minutes.
• While the steak is cooking or resting, add the vinegar and olive oil to the tomato mixture in a food processor, and season with salt, pepper and pimenton or chili powder, if using. Process the mixture, adding more olive oil or vinegar as you like, until the mixture reaches the desired consistency. Sauce should still be a little crunchy from almonds.
• Slice steak thinly, against the grain. Serve with sauce.
• Wine suggestion for this recipe: Merlot