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Once a nice crust has formed on one side of steak, turn it over, carefully transfer the now-charred tomato mixture to a food processor, and put pan in oven. If tomatoes are not a bit blackened, leave them in pan and check again after a minute or two in the oven. Cook until steak is rare to medium-rare, about 6 to 12 minutes longer depending on its thickness (an instant-read thermometer will register 125 degrees F when steak is medium-rare). Transfer the steak to a plate and let it rest for 5 to 10 minutes.
While the steak is cooking or resting, add the vinegar and olive oil to the tomato mixture in a food processor, and season with salt, pepper and pimenton or chili powder, if using. Process the mixture, adding more olive oil or vinegar as you like, until the mixture reaches the desired consistency. Sauce should still be a little crunchy from almonds.
Slice steak thinly, against the grain. Serve with sauce.
Wine suggestion for this recipe:
Merlot
Per serving: Calories 557; Total Fat 36 grams; Saturated Fat 10 grams; Protein 53 grams; Total Carbohydrate 2 grams; Sugar: 1 gram; Fiber 1 gram; Cholesterol 182 milligrams; Sodium 236 milligrams
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Frittata with Asparagus, Tomato, and Fontina
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By ibiscookie
carlsbad, CA
on May 08, 2013
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This is the best Tri-Tip I have ever made. The taste was great. I made it without the Tomato Romesco and took it out of the oven when the instant read thermometer read 110 degrees and let it rest for 15 minutes.
By sedonaranch
Sedona, AZ
on September 18, 2011
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This is one of the most delicious sauces - easy and so full of flavor. I normally wouldn't use a tomato sauce on steak but the garden is bursting with cherry tomatoes and jalapenos right now. I made the recipe exactly as written except deseeding the jalapeno. We like it spicy. What a great find. I'm going to make it for a chicken dinner later in the week.
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