Description
Tender veal minute steaks served with a vibrant, smoky romesco potato salad, a gluten-free main that combines quick searing with bold Spanish-inspired flavors.
Ingredients
- Veal minute steaks, 4 steaks (about 120 g each)
- Baby potatoes, 500 g
- Roasted red peppers, 2 large
- Almonds, 1/2 cup, toasted
- Garlic, 2 cloves
- Olive oil, 1/2 cup (120 ml)
- Red wine vinegar, 1 tablespoon
- Smoked paprika, 1 teaspoon
- Salt, 1 teaspoon, plus more to taste
- Black pepper, 1/2 teaspoon, freshly ground
- Parsley, 2 tablespoons, chopped
Instructions
- Preheat Your Equipment: Heat a large heavy skillet over medium-high heat until hot, about 2 to 3 minutes.
- Combine Ingredients: In a blender or food processor, add roasted red peppers, toasted almonds, garlic, red wine vinegar, smoked paprika, salt, black pepper, and half the olive oil. Blend until smooth. With the motor running, stream in the remaining olive oil until the romesco is silky. Adjust seasoning to taste and thin with a tablespoon of water if too thick.
- Prepare Your Cooking Vessel: Fill a medium pot with water, add a pinch of salt, and bring to a boil. Add the baby potatoes and cook until just fork-tender, about 12 to 15 minutes. Drain and return to the pot to steam-dry briefly.
- Assemble the Dish: While potatoes are warm, transfer them to a mixing bowl and toss with the romesco sauce until evenly coated. Stir in chopped parsley. Taste and adjust salt, pepper, or a splash of vinegar if needed.
- Cook to Perfection: Pat veal steaks dry and season lightly with salt and pepper. Add a thin film of oil to the hot skillet. Sear veal steaks 1 to 2 minutes per side until golden brown and just cooked through. Do not overcook.
- Finishing Touches: Remove steaks to a plate and let rest for 2 to 3 minutes so juices redistribute. If desired, spoon a little extra romesco over the potatoes and sprinkle with toasted almond pieces and parsley.
- Serve and Enjoy: Slice veal against the grain into thin strips and arrange alongside the romesco potato salad. Serve immediately and enjoy.
Notes
- Make-ahead: Romesco sauce can be made up to 5 days ahead or frozen for up to 1 month.
- Texture: Use warm potatoes when tossing with romesco for best absorption of flavor.
- Adjust consistency: Thin romesco with a tablespoon of water or extra olive oil if too thick.
- Almonds: Toast almonds lightly to deepen flavor before blending.
- Storage: Store potato salad in an airtight container in the fridge up to 3 days, keep veal separate if possible to preserve texture.
Nutrition
- Serving Size: 1 serving (1 veal steak with portion of potato salad)
- Calories: 420
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 90 mg
Keywords: veal minute steak, romesco potato salad, gluten free dinner, quick weeknight meal, Spanish romesco, toasted almond romesco, baby potato salad, seared veal