Skirt Steak with Mean, Green Romesco

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit


For the Romesco Sauce:*

  • 2 large poblano peppers
  • 1 large or 2 medium green bell peppers
  • 2 large tomatillos, husked and rinsed
  • 1 small white onion, peeled and quartered
  • 4 large cloves garlic, crushed
  • Natural cooking spray
  • Salt and pepper
  • 1/4 cup each sliced almonds and chopped peeled hazelnuts, toasted
  • 1 cup combined chopped cilantro and flat-leaf parsley
  • A small handful of mint leaves
  • 2 tablespoons sherry vinegar
  • About 1/3 cup EVOO – Extra Virgin Olive Oil
  • 1 1/2 pounds skirt steak
  • Salt and pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon granulated garlic
  • Olive or vegetable oil, about 1 tablespoon


Turn broiler on high. Blacken the poblano and bell peppers to char skins evenly all over. Place in a bowl, cover and cool. Peel, seed and stem the peppers, and place in food processor. 

Line a rimmed baking sheet with foil and spray the tomatillos, onion and garlic with cooking oil. Season with salt and pepper, and char under the broiler until onions soften a bit and tomatillos blacken and burst, about 10-12 minutes. Place veggies in the food processor with the peppers along with the nuts, cilantro, parsley, mint and vinegar. Add salt and pepper, and pulse-chop into a fine mixture while streaming in EVOO. Remove to a container or bowl and reserve. 

For the steak, heat a large, cast-iron skillet over medium-high to high heat. Cut steak into portions to fit in pan. (Meat can be cooked in 2 batches depending on pan size.) Season meat with salt, pepper, cumin, coriander and granulated garlic. Heat oil, 1 turn of the skillet. When pan smokes, add beef and cook until crispy and brown on both sides. 

Serve steak sliced topped with Romesco sauce and a simple salad of baby kale tossed with shaved Manchego, lemon juice, EVOO and salt alongside. Add cracked or chopped olives and pimiento if you like. 

*The Romesco sauce keeps up to 3 weeks in fridge and is great on any protein or charred bread or sandwich. 

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