- serves 6 people
- preparation 20 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 4 sirloin steaks
- salt and black pepper
- 1 large round focaccia bread
- olive oil, to drizzle
- 60 g baby rocket
- thinly shaved Parmesan cheese, to serve
For the romesco
- 465 g jar roasted red capsicum, drained
- 2 garlic cloves
- 2 tbsp red wine vinegar
- ¼ cup almonds, toasted
- 3 tbsp olive oil
- salt, to taste
Resting time: 5 minutes
Instructions
1. To make the romesco sauce, place all ingredients (except the oil and salt) in the bowl of a food processor and blend to a thick paste. Once smooth, drizzle in the olive oil and season to taste with salt. Set aside.
2. Heat a BBQ grill or chargrill pan over high heat. Season the steak on both sides with salt and pepper, then grill for 3 minutes each side, or until cooked to your liking. Transfer to a plate and allow to rest for 6 minutes before slicing. While the steak is resting, slice the focaccia, drizzle with oil and toast on the barbecue grill until warmed through.
3. Spread the toasted focaccia with the romesco sauce. Slice the steak. Top the focaccia with the sliced steak, rocket leaves and shaved Parmesan cheese to finish. Cut into wedges and serve immediately.
Photography by Jiwon Kim.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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