I do however enjoy a good sauce alongside. I'm not talking about your typical steak sauce. I am looking for a pan sauce, a fresh salsa, or even a chimichurri...you get the point.
I recently saw an episode of The Minimalist where he prepared a Romesco Sauce with Tri-Tip. It completely inspired this sauce over flank steak.
It was amazing! My husband and I so enjoyed this. It was easy to prepare and really elevated our typical weeknight fare.
After dinner we may have broken out some pita bread to "sample" the sauce a bit more. We loved the texture from the almond and the sweetness from the char on the tomatoes.
inspired by Mark Bittman
1 pint of cherry tomatoes
3 garlic cloves
1/2 cup of raw almonds
1/3 cup of olive oil
2 TBS of fresh parsley
1/4 tsp each of salt and pepper
Heat a dry cast iron skillet over medium-high heat. Once hot, add the tomatoes, garlic, and almonds. Stay close and keep moving the pan to ensure even char. It should take about 5-7 minutes.
Pour the tomatoes, garlic, and almonds in a the bowl of a food processor. Pulse about 10 times. Add in the olive oil, parsley, salt and pepper. Pulse until a coarse paste. Use as a sauce for grilled meats or an appetizer with pita bread. Enjoy!