Fresh-Pressed Olive Oil Club

Steak Salad with Romesco Dressing

Steak Salad with Romesco Dressing

Piquillo peppers are unique to Spain and are only sold in jarred form in the US. They can be found in many supermarkets and online. If you can’t find them, substitute one roasted, peeled red bell pepper.


For the marinade and steak:

  • 6 tablespoons extra virgin olive oil, divided use, plus more for drizzling
  • 4 tablespoons white wine or sherry vinegar
  • 1 tablespoon Spanish smoked paprika (pimentón)
  • 5 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 2 pounds flank steak
  • 2 red onions, peeled and thickly sliced
  • 3 red bell peppers, stemmed, seeded, and sliced into eighths
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • Vegetable oil for the grill or grill pan
  • 1 head red leaf lettuce, washed, dried, and torn into pieces
  • 1 head romaine lettuce, washed, dried, and torn into pieces

For the dressing:

  • 2 cloves garlic, peeled and coarsely chopped
  • 2 tablespoons fresh orange juice, or more as needed
  • 2 tablespoons white wine or sherry vinegar
  • 2 teaspoons dry Spanish sherry
  • 1/4 teaspoon Spanish smoked paprika (pimentón)
  • 4 jarred piquillo peppers, drained
  • 1 1/2 tablespoons chopped almonds
  • 3 tablespoons extra virgin olive oil
  • Coarse salt (kosher or sea) and freshly ground black pepper


Step 1

Make the marinade: In a mixing bowl, combine 4 tablespoons of olive oil with the vinegar, sherry, orange juice, paprika, garlic, and oregano. Place the steak in a large resealable plastic bag. Add the marinade. Seal the bag and massage the bag to distribute the marinade. Refrigerate for 4 to 8 hours.

Step 2

Preheat the oven to 450°F. On a rimmed baking sheet, toss the peppers and onions with 2 tablespoons of extra virgin olive oil and season with salt and pepper. Spread out in a single layer. Roast until the vegetables have softened and the edges are slightly charred. Set aside.

Step 3

Meanwhile, make the dressing: Place the garlic into a blender or food processor. Add the orange juice, vinegar, sherry, paprika, piquillo peppers, and almonds. Puree until smooth. With the machine running, add the olive oil in a thin stream. Season with salt and pepper. If too thick to drizzle, thin with more orange juice.

Step 4

Heat a grill or grill pan to medium-high. Oil with vegetable oil to prevent sticking. Remove the steak from the marinade and pat dry. Season with salt and pepper. Grill the meat to medium-rare, 4 to 5 minutes per side. Transfer to a cutting board and let rest for 2 minutes before slicing the meat thinly across the grain on a diagonal. Drizzle with olive oil.

Step 5

When ready to serve, toss the lettuces and divide between plates or bowls. Top with the roasted peppers, onions, and steak. Drizzle with the romesco dressing.

Serves 6 — Recipe adapted from Good for You (Williams Sonoma) by Dana Jacobi (Weldon Owen, 2013)