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Seared Steak

Seared Steak with Romesco Verde, Caramelized Onion, and Roasted Potatoes

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Romesco is an incredibly versatile sauce (seriously, it can be used on anything—roasted chicken, poached eggs, grilled vegetables, pasta), but this week we’re pairing it with juicy seared steak. Originating in Spain, romesco is typically made from roasted tomatoes, almonds, garlic, and vinegar. Here, we’re swapping the tomatoes for green bell peppers to create a vibrant green sauce. It’s served with a mixture of caramelized onions and potatoes that have been roasted with another Spanish staple—paprika—for a smoky side.

  • Low Carb Diet
Serving size
Prep & cook time
Cooking Skill
By Chef Liz

By Chef Liz

  • Calories 710
  • Protein 41g
  • Total Carb 34g
  • Total Fat 47g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • green bell pepper
    • 1
    • green bell pepper
  • red-skinned potatoes
    • 10 ounces
    • red-skinned potatoes
  • yellow onion
    • 1
    • yellow onion
  • cilantro
    • 1/4 ounce
    • cilantro
  • smoked paprika
    • 1/2 teaspoon
    • smoked paprika
  • garlic
    • 1 clove
    • garlic
  • sherry vinegar
    • 1 tablespoon
    • sherry vinegar
  • steaks
    • 2
    • steaks
  • sliced almonds
    • 1 tablespoon
    • sliced almonds
  • queso blanco
    • 2 ounces
    • queso blanco

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • 10" medium pan
  • blender or food processor (optional)

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450ºF. Rinse all produce. Halve bell pepper lengthwise, discarding seeds and stem; cut into 1-inch pieces. Halve potatoes. Peel onion and thinly slice into rings. Roughly chop cilantro leaves and stems.

  2. Roast potatoes and peppers

    Roast potatoes and peppers

    On 1 half of a baking sheet, toss potatoes with smoked paprika, 1 tablespoon olive oil, and ¼ teaspoon salt; arrange cut–side down. On other half of baking sheet, toss bell pepper and whole garlic clove with 1 tablespoon olive oil, ¼ teaspoon salt, and black pepper as desired. Arrange in a single layer and roast until tender, 12-14 minutes.

  3. Caramelize onion

    Caramelize onion

    While vegetables roast, heat 1 teaspoon olive oil in a medium pan over medium heat. When oil is shimmering, add onion; cook, stirring, until softened, 6 minutes. Add ¼ cup water; cook, stirring, until onion is golden and water has evaporated, 4-5 minutes more. In a medium bowl, whisk together 1 teaspoon sherry vinegar, 1 tablespoon olive oil, ¼ teaspoon salt, and black pepper until combined; then add caramelized onion and toss to coat.

  4. Sear steaks

    Sear steaks

    Pat steaks dry with paper towel and season all over with ½ teaspoon salt and black pepper as desired. Place pan from onion over medium-high heat and add ½ tablespoon olive oil. When oil is shimmering, add steaks and sear until browned and medium rare, 4-6 minutes per side. Transfer seared steaks to a plate and set aside to rest.

  5. Make romesco verde

    Make romesco verde

    While steaks cook, in a blender or food processor, combine almonds, roasted pepper, roasted garlic, remaining sherry vinegar, half of cilantro, 1 tablespoon olive oil, ¼ teaspoon salt, and black pepper as desired and pulse until smooth; alternatively, finely chop roasted peppers, roasted garlic, cilantro, and almonds and combine in a bowl with remaining sauce ingredients.

  6. Plate seared steak

    Plate seared steak

    Once rested, cut steaks against the grain into ¼-inch slices. Divide romesco verde between serving plates; use the back of a spoon to spread over half the plate. Fan out sliced steak over sauce. To bowl with caramelized onion, add roasted potatoes and crumble over queso blanco; toss to combine. Add to plates and garnish with remaining cilantro. Enjoy!

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