Creole Sirloin with Romesco Sauce

A super simple but delicious rub for any kind of beef topped with an amazing mixed pepper romesco sauce.  ***THIS IS SPICY*** The rub itself has quite a bit of kick to it and then when you top it with the romesco sauce with the red pepper flakes it may make your forehead sweat a little.  Feel free to leave out the cayenne and red pepper flakes and you will still love this I promise.  I hope next time you are firing up that grill or looking at a steak in your fridge this is the route you take, you won’t be disappointed :)

Creole Sirloin with Romesco Sauce

George Bryant

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 4

Ingredients

  

Sirloin

• 4 grass fed sirloins
• 2 teaspoons black pepper
• 2 teaspoons salt
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1 teaspoon dry mustard
• 1 teaspoon garlic
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon cayenne

Romesco

• 10 ounces of cherry tomatoes
• 1/4 cup almonds whole or slivered
• 3 garlic cloves
• 4 ounces roasted red pepper
• 4 ounces roasted yellow pepper
• 1/4 cup extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1/4 teaspoon red pepper flakes

Instructions

 

• Preheat your saute pan over medium-high heat and add in your cherry tomatoes whole, your almonds whole, and your garlic whole. There is no reason to worry about dicing or cutting anything, just saute it all whole
• Saute in the pan for 8-10 minutes or until you get a nice even browning on everything, ensure you are stirring constantly as to not burn anything
• Once done sauteing, transfer your tomatoes, almonds, and garlic to a food processor
• Add in the roasted peppers, extra virgin olive oil, red wine vinegar, and red pepper flakes and run on high until you get a nice smooth sauce consistency and set aside
• Preheat your grill on high heat, I normally grill my steaks as hot as I can get it to get a nice sear on the outside, around 650 degrees
• While your grill is preheating, you should already have had your steaks out at room temperature for at least 30 minutes to ensure you get an even temperature
• Combine all of the ingredients listed above under steak together in a bowl and mix well, this is your creole rub
• Brush both sides of all 4 of your sirloins with olive oil, and then generously rub in your dry rub to both sides of your sirloins and set aside to grill
• Once your grill is hot, you know what to do, place them on the hottest part of your grill and close the lid
• Cook for approximately 5-6 minutes per side (this depends on the thickness of your steak) Just cook it to your liking
• When your steak is done, ensure you cover it with aluminum foil and let rest for 10 minutes
• Once rested, plate your steak and top with your romesco sauce and enjoy
• I served mine with a side of BBQ Baked Kale Chips

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