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Catering

ROMESCO STEAK SANDWICH

RECIPE TYPE

Beef

SERVES

4 to 6

Prep time: 15 min

Total time: 40 min

Ingredients

INGREDIENTS

1 flank steak, about 1 1/2lb

1 tsp each salt and pepper

1 cup Longo’s Baby Kale

1/3 cup chopped pitted Longo’s Black Olives

4 to 6 Villaggio Toscana Extra Soft Crustini Buns

2/3 cup shredded Gruyère cheese (optional)

Romesco Sauce:

1 jar (370mL) Longo’s Whole Roasted Peppers, drained well

1/4 cup Longo’s Sliced Almonds, toasted

3 tbsp Longo’s Extra Virgin Olive Oil

1 tbsp Longo’s Curato Red Wine Vinegar

1 clove garlic

1/4 tsp smoked paprika

1/4 tsp each salt and pepper

Directions

DIRECTIONS

Romesco Sauce:

Combine roasted peppers, almonds, oil, vinegar, garlic, paprika, salt and pepper in food processor and purée until smooth.

Pat flank steak dry and season with salt and pepper.

Grill steak on preheated greased grill over medium-high heat for about 10 minutes, turning once, until medium-rare or thermometer registers 135°F. Remove to cutting board and let rest for 10 minutes before slicing thinly.

Divide kale, olives and sliced steak among bottom buns and top each with Romesco Sauce. Sprinkle with cheese, if using. Cover with top bun and return to grill over medium heat for about 2 minutes or until bun is toasted and cheese melts.

A Dash of Advice

Any unused Romesco Sauce can be refrigerated for up to 1 week in an airtight container. Serve with burgers, sausages or grilled cheese sandwiches. For variation, substitute sliced mozzarella or fontina cheese for the gruyère.

NUTRITIONAL INFORMATION

NUTRITIONAL INFORMATIONPer serving (1 sandwich or 1/6th recipe): 440 calories

Protein 30g	Fibre 2g
Fat 19g	Sugar 4g
Carbs 34g	Sodium 1,080mg

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