Grilled Boston Strips blanketed in a flavor-packed Spanish sauce featuring roasted bell peppers, toasted almonds and garlic.
2 thick slices of crusty white bread, cubed (stale is ok)
2/3 cup blanched almond slivers
2 medium tomatoes, chunked
1 cup roasted red bell pepper pieces (out of a jar is fine)
4 cloves minced garlic
1 tablespoon tomato paste
2 tablespoons red wine vinegar
1 teaspoon smoked Spanish paprika
1/2 teaspoon cayenne pepper
1 teaspooon salt
1/4 cup olive oil
4 Boston strip steaks
Preheat oven to 450 degrees F. Place bread, tomato and almonds on a small baking sheet. Bake 5 minutes, or until slightly browned.
Meanwhile, in a food processor, put red bell peppers, garlic, tomato paste, red wine vinegar, paprika, cayenne and salt. Add roasted ingredients. Process until smooth. With the motor running, drizzle in olive oil. Makes about two cups (enough for 4 large steaks).
Grill steaks and generously top with Romesco sauce.