SIRLOIN:
2 x 150 g mature sirloin steaks, reserve some fat and cut into cubes
2 tbsp NOMU Steak & BBQ Grinder
NOMU Sea Salt and Black Pepper Grinder
NOMU Extra Virgin Olive Oil
ROMESCO SAUCE:
100 g blanched almonds
100 g blanched hazelnuts
3 cloves garlic
2 pieces stale white bread, cubed
1 large red chilli or 2 ñoras (the typical pimiento used in Spain for Romesco)
2 roasted tomatoes
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
NOMU Sea Salt and Black Pepper Grinder
NOMU Extra Virgin Olive Oil
Sherry vinegar, to taste
Rub the cubed sirloin with the oil and spices. Set aside to marinate for 1 hour.
Place a griddle pan over medium-high heat heat and allow to get very hot. Sear the sirloin on all sides to your desired doneness. Allow to stand for 5 minutes before serving.
For the romesco sauce, roast the nuts in a 180°C oven until golden. Remove and allow to cool.
Fry the whole garlic cloves in oil until brown and remove with slotted spoon. Do the same with the bread.
Add the garlic, bread, roasted nuts, chilli, roasted tomatoes, peppers and spices to a food processor or pestle & mortar and pound until smoothish. Stir in the vinegar. Slowly add Olive Oil until your desired consistency is achieved. Excellent with all meats, including fish!
Tip: This recipe makes 750 ml romesco sauce.
SIRLOIN:
2 x 150 g mature sirloin steaks, reserve some fat and cut into cubes
2 tbsp NOMU Steak & BBQ Grinder
NOMU Sea Salt and Black Pepper Grinder
NOMU Extra Virgin Olive Oil
ROMESCO SAUCE:
100 g blanched almonds
100 g blanched hazelnuts
3 cloves garlic
2 pieces stale white bread, cubed
1 large red chilli or 2 ñoras (the typical pimiento used in Spain for Romesco)
2 roasted tomatoes
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
NOMU Sea Salt and Black Pepper Grinder
NOMU Extra Virgin Olive Oil
Sherry vinegar, to taste
Rub the cubed sirloin with the oil and spices. Set aside to marinate for 1 hour.
Place a griddle pan over medium-high heat heat and allow to get very hot. Sear the sirloin on all sides to your desired doneness. Allow to stand for 5 minutes before serving.
For the romesco sauce, roast the nuts in a 180°C oven until golden. Remove and allow to cool.
Fry the whole garlic cloves in oil until brown and remove with slotted spoon. Do the same with the bread.
Add the garlic, bread, roasted nuts, chilli, roasted tomatoes, peppers and spices to a food processor or pestle & mortar and pound until smoothish. Stir in the vinegar. Slowly add Olive Oil until your desired consistency is achieved. Excellent with all meats, including fish!
Tip: This recipe makes 750 ml romesco sauce.
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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