Recipe courtesy of Josh Butler, US Foods
This traditional Spanish sauce gets richness from toasted pecans and smokiness from the fire roasted tomatoes and peppers. It’s the perfect complement to a juicy steak…but just as good on a slice of bread!
- ½ cup pecan pieces
- ½ cup roasted red pepper
- ¼ cup fire roasted tomatoes
- ½ sweet onion, chopped
- 6 garlic cloves, roasted until soft*
- 1 dried red chili pepper, seeded and soaked
- ¼ cup sherry vinegar
- 1 tablespoon smoked paprika
- 1¼ teaspoon salt
- ½ teaspoon black pepper
- ½ cup pecan oil plus 1 tablespoon
- 1 (16-ounce) bone-in rib eye steak
- ⅓ cup pecan pieces, toasted
- ½ cup parsley, chopped
- ½ lime, zested and juiced
- In a food processor, combine the pecan pieces, roasted red pepper, fire roasted tomatoes, onion, garlic, chili pepper, sherry vinegar, smoked paprika, ½ teaspoon salt and ¼ teaspoon black pepper. Pulse until slightly chunky and well combined. Slowly stream in pecan oil until emulsified and smooth. Set aside until ready to use.
- Heat the remaining 1 tablespoon of pecan oil in a grill pan or cast iron skillet over high heat. Season the steak with ½ teaspoon salt and ¼ teaspoon black pepper and then place in the hot skillet. Cook for 4 minutes per side for medium rare. Transfer steak to a cutting board and let rest for 5 minutes before carving.
- In a small bowl, mix together the pecan pieces, parsley, lime zest, lime juice and the remaining ¼ teaspoon salt.
- To serve, slice the steak into ½-inch slices and place on a serving platter. Drizzle Pecan Parsley mixture over the steak. Serve the Pecan Red Pepper Sauce on the side.
- Place whole cloves in their skin on a piece of foil.
- Drizzle with olive oil, wrap up into a small package.
- Place in a 400 degree F. oven for 30 minutes until garlic is soft and slips easily from its skin when squeezed.