Steak night just got a spicy upgrade 🔥 This Red Curry Romesco Steak recipe brings together the smoky, nutty richness of classic romesco sauce with the bold punch of Thai red curry. Juicy ribeye steaks meet a luscious roasted red pepper sauce made with almonds, sun-dried tomatoes and a hint of smoked paprika. Whether you’re firing up the barbecue or pan-searing indoors, this is your go-to for maximum flavour with minimal effort. Ideal for impressing dinner guests or just treating yourself midweek.
500-600 g striploin steaks (or desire cut)
Sea salt and freshly cracked black pepper, to season
Red curry romesco sauce:
4 roasted red capsicums (jarred or homemade)
½ cup roasted almonds or pine nuts
¼ cup sun-dried tomatoes
2 garlic cloves, peeled and quartered
1 tbsp sherry vinegar or red wine vinegar
1 tsp smoked paprika
2 tbsp Marion’s Kitchen Red Curry Paste
½ cup extra virgin olive oil
- Make the red curry romesco, add the capsicums, almonds, sun-dried tomatoes, garlic, vinegar, paprika and red curry paste to a blender or food processor. Blitz until everything is roughly combined.
- While the motor is running, slowly drizzle in the olive oil and continue blending until the sauce is smooth but still has some texture. Season with a pinch of salt to taste. Set aside.
- Pat the steaks dry and season both sides generously with salt and pepper. Heat a grill pan or barbecue over high heat until smoking hot. Sear the steaks for 3-4 minutes each side for medium-rare, or cook to your preferred doneness. Rest the steaks for 5 minutes before slicing.
- To serve, spoon a generous amount of the red curry romesco onto a plate. Slice the steak and place it over the sauce. Finish with an extra drizzle of olive oil or a sprinkle of flaked salt if you like. Serve with a simple green salad or roasted potatoes.
