Ingredients

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

Directions

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.

Ingredients

For the salad:

• 1 medium red beet
• 3 yellow beets
• One 4-ounce fresh goat cheese log, cut into 1/2-inch cubes
• 1 teaspoon finely chopped chives
• Salt and pepper

For the lemon and olive oil dressing:

• 1/3 cup extra virgin olive oil
• 2 tablespoons lemon juice
• 1 tablespoon fresh orange juice
• Grated zest of 1/4 orange
• Pinch of Spanish smoked paprika (pimentón)

Directions

Step 1

Place the beets in cold, salted water. Bring to a boil and cook for about 20 minutes, until tender. Peel the beets and dice into bite-size chunks.

Step 2

Whisk all the dressing ingredients together in a small bowl until combined. Season to taste with salt and pepper. Toss the beets in the dressing while warm, then let cool to room temperature. Transfer to a serving dish and scatter with the goat cheese, then the chives.