Ingredients
- 3 cloves of garlic
- Half a lemon thinly sliced
- 4 stalks of fresh thyme
- ¼ cup olive oil
- Skirt steak
- 4 red bell pepper
- 1 big tomato
- ½ cup roasted walnut or hazelnut
- 2 tablespoon sherry vinegar
- teaspoon paprika
- Salt and black pepper
Directions
Step 1
Add Sliced garlic and lemon then add olive oil and fresh thyme in a ball for marinating, season the skirt steak with salt and mix with marinate.
Step 2
Cut half and take the seed out from the tomato, put it on a tray, and char in the oven for 6 minutes.
Step 3
Place red peppers on a gas stove, turn them every 3 minutes until the skin gets blackened and charred.
Step 4
Crush half a cup of roasted walnuts and mix it with 2 tablespoons of olive oil and season with salt, set aside.
Step 5
Take the skins out from the tomato and peppers, roughly chop. Mix with a grated clove of garlic and 1 teaspoon paprika. Add 2 tablespoons of sherry vinegar.
Step 6
Cook skirt steak on a hot skillet, for 4 minutes on each side, and rest.
Step 7
Cut the steak and serve on a bed of romesco sauce with roasted walnut.
