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