Tender sirloin with romesco sauce

sirloin

Rub the cubed sirloin with the oil and spices. Marinate for 1 hour.

Place the griddle pan on heat and allow to get very hot.

Sear the sirloin on all sides until desired doneness.

Allow to stand for 5 min before serving.

Makes 4 tapas servings.

Romesco sauce

Roast the nuts in oven till golden. Remove and allow to cool. Fry the whole garlic cloves in oil till brown and remove with slotted spoon. Do the same with the bread.

Add the garlic, bread, roasted nuts, chilli, peppers, roasted tomatoes and spices to a food processor or pestle & mortar and pound till smoothish.

Stir in the vinegar. Slowly add oil until your desired consistency is achieved.

Excellent with all meats, including fish!

Makes 750 ml.

Wine suggestions

Here we have slipped in one of our own choice because we enjoyed it so much while in Barcelona! It is Remelluri Reserve 1999 or 2000, a wine from the Rioja regionthat is easy to find in most countries. It’s fruity, velvety and very easy to drink, and it goes especially well with meat like sirloin and the tanginess of the Romesco sauce. Quim also recommends Pardes Negre Franc from the Penedés in Catalonia and La Grange des Péres 2000, a rich, ripe and full bodied Vin de Pays from the Languedoc



Ingredients

  • Sirloin
  • 2 x 150 g mature sirloin steaks,
  • reserve some fat and cut into cubes
  • 2 tbsp NoMU Steak Out
  • NoMU Just Salt
  • NoMU Just Pepper
  • Extra virgin olive oil

  • Romesco sauce
  • 100 g blanched almonds
  • 100 g blanched hazelnuts
  • 3 garlic cloves
  • 2 pieces stale white bread cubed
  • 1 large red chilli or 2 ñoras
  • (the typical pimiento used in Spain for Romesco)
  • 2 roasted tomatoes
  • Sherry vinegar to taste
  • 2 large red peppers roasted with skin removed
  • A few dried peppers, if available (add hot water to soften)
  • 1 tbsp sweet paprika
  • 1 tbsp NoMU Spanish Rub
  • Extra virgin olive oil
  • NoMU Just Salt Grinder
  • NoMU Just Pepper Grinder