The Seared Steak with Roast Peppers, Asparagus and Catalonia Sauce is a piece of meat that has to be grilled quickly on a grill or a hot pan. The flavours of this juicy meat just rocks !
Here is the list of the different ingredients you will need to make the Seared Steak with Roast Peppers, Asparagus and Catalonia Sauce and that Serves 4.
The preparation takes 20 minutes and the Cooking Time takes 10 minutes
- 4 Bavette steaks
- 2 1/2 Tbsp olive oil
- 450 g asparagus, woody ends discarded
- 1 small jar roasted peppers, drained
- 100 g cherry tomatoes, roughly chopped
- 2 Tbsp whole almonds, roughly chopped
- 1 tsp chilli flakes
- 2 tsp balsamic vinegar
- 15 g flat leaf parsley, chopped
Now here are the few steps you will need to follow to make the Seared Steak with roast Peppers, Asparagus and Catalonia Sauce
Rub the steaks with 1 Tbsp olive oil and season. Toss the asparagus and peppers with 1/2 Tbsp olive oil and season.
Heat a griddle pan over a high heat. Griddle the asparagus for 2 minutes on each side, until tender and charred. Set aside. Griddle the peppers until just warmed through. Set aside.
Cook the steaks until cooked to your liking on the griddle pan ( about 2 to 3 minutes on each side for medium rare. Rest under foil for 5 minutes.
Meanwhile, mix the cherry tomatoes, almonds, chilli flakes and vinegar in a small bowl and season. slice the steaks and serve with the peppers and asparagus, plus the Catalonia sauce on top.