Grilled Sirloin with Romesco and Charred Potatoes
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Per serving 555 kcal · 27g protein · 67g carbs · 29g fat
Ingredients
- 2 beef sirloin steaks (about 200g each, 1¼ inches thick)
- 400g potatoes, halved or cut into 2-inch chunks
- 3 tbsp olive oil
- 1¼ tsp salt
- ½ tsp black pepper
- 60g (½ cup) sliced almonds
- 1 jarred roasted red pepper (about 100g)
- 2 garlic cloves
- 1 tbsp sherry vinegar
- ¼ tsp smoked paprika
- Pinch of cayenne
Steps
- Heat a grill to high. While it comes up to temperature, toss the potatoes with 1 tbsp of the olive oil, ½ tsp of the salt, and ¼ tsp of the black pepper.
- Toast the almonds in a dry cast-iron skillet over medium heat for 2–3 minutes, shaking often, until fragrant. Tip them into a blender.
- Add the roasted red pepper, garlic, 2 tbsp olive oil, the sherry vinegar, smoked paprika, ¼ tsp salt, and the cayenne to the blender. Blend smooth, scraping down the sides. Set the romesco aside.
- Pat the steaks dry and season both sides with the remaining ½ tsp salt and ¼ tsp black pepper.
- Put the potatoes cut-side down on the hot grill. Grill 5–6 minutes without moving, until deeply charred, then flip and grill 4–5 minutes more, until tender. Move them to a plate.
- Grill the steaks over high heat, 3–4 minutes per side for medium-rare (130–135°F / 54–57°C on an instant thermometer). Rest 3–4 minutes on a warm plate.
- Divide the steaks and potatoes between two plates. Spoon romesco over each steak and serve the rest on the side.
That is the whole thing.
No technique, no special equipment. This is what every Eatsë dinner looks like — the app suggests it, scales it to your house, and writes the recipe. Two weeks free.
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Romesco is the reason to make this. A Spanish sauce of toasted almonds, roasted red pepper, and sherry vinegar, blitzed smooth and spooned over steak — it does the work of a marinade in the time it takes the grill to heat. The potatoes go on cut-side down until they char, the sirloin gets a hard sear, and the sauce pulls the plate together.
Spanish in spirit, about 35 minutes, two plates. One blender, one grill, and the grocery list already sorted by aisle.
Leftovers
- Store leftover steak and potatoes in separate airtight containers in the fridge for up to 3 days.
- Reheat the steak gently in a warm skillet over medium heat, about 2 minutes per side, so it does not overcook. Warm the potatoes in the same skillet, or in short bursts in the microwave.
- The romesco keeps refrigerated for up to 4 days — serve it fresh on the side.
This is the kind of dinner Eatsë takes the busywork out of: it scales each recipe to your servings so nothing goes to waste, builds the grocery list by aisle, and suggests the week's meals. You still choose, and you still cook. This one just happened to be too good not to write down.
Dinner, figured out.
Eatsë is free on the App Store. It plans the week, scales every recipe to your house, and builds the grocery list by aisle — you pick and cook.
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