Pan-seared steaks with romesco and kale-artichoke salad
Two 6-ounce top sirloin steaks
Steak spice blend (sweet smoked paprika – granulated garlic)
1 tablespoon balsamic vinegar
¼ pound baby kale
3 ounces cooked quartered artichoke hearts
¼ cup Kalamata olives
romesco (roasted bell peppers – almonds – fresh garlic – sherry vinegar – sweet smoked paprika – olive oil – salt)
Cook the steaks
Pat the steaks dry with a paper towel; season generously with salt, pepper, and the steak spice blend.
In a large grill pan or frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the steaks and cook, turning frequently, until well browned, 6 to 8 minutes for medium-rare, depending on thickness. Transfer to a cutting board to rest for 5 minutes, then cut the steaks against the grain into ¼-inch-thick slices.
While the steaks cook and rest, prepare the kale-artichoke salad.
Make the kale-artichoke salad
In a large bowl, stir together the balsamic vinegar and 1 tablespoon oil; season to taste with salt and pepper. Add the kale, artichoke hearts, and Kalamata olives and toss to coat.
Transfer the steaks and kale-artichoke salad to individual plates. Spoon half the romesco over the steaks and serve the remaining romesco on the side.
Cooking tip: For perfectly browned steaks, be sure to pat the meat thoroughly dry before cooking, then give the oil plenty of time to heat before adding the meat.