Minute Steaks With Romesco Salad

A smoky capsicum and chilli dressing add a spicy kick to this dish.

The ingredient of Minute Steaks With Romesco Salad

• 4 x 100g beef minute steaks
• 1 2 teaspoon smoked paprika pimenton
• 1 4 cup 60ml olive oil
• 1kg chat potatoes
• 200g green beans trimmed
• 3 chargrilled capsicums
• pinch chilli flakes
• 1 tablespoon red wine vinegar
• 3 vine ripened tomatoes seeds removed sliced
• 50g whole roasted almonds chopped

The Instruction of minute steaks with romesco salad

• rub steaks with paprika and 1 tablespoon oil then season set aside
• place potatoes in a saucepan and cover with cold water bring to the boil over medium high heat then reduce heat to medium and cook for 12 15 minutes until tender adding beans for the final 2 minutes drain quarter potatoes and set aside
• meanwhile place capsicums chilli vinegar one third of the tomato 30g almonds and remaining 2 tablespoons oil in a small food processor and whiz until a loose paste season to taste then set dressing aside
• preheat a chargrill or frypan over medium high heat cook the steaks for 30 seconds each side or until just cooked through remove from the pan and rest loosely covered with foil for 2 minutes
• toss the beans potato and remaining tomato and almonds with the dressing and season divide the romesco salad among 4 serving plates and serve with steaks

Nutritions of Minute Steaks With Romesco Salad

calories: 572 883 calories
calories: 28 grams fat
calories: 5 grams saturated fat
calories: 41 grams carbohydrates
calories: 11 grams sugar
calories: n a
calories: 34 grams protein
calories: 47 milligrams cholesterol
calories: 79 48 milligrams sodium
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calories: nutritioninformation