Hi everyone! My wife and I have really gotten into Spanish cuisine lately and we absolutely love this recipe. It’s been adapted (and simplified) from a great Spanish cookbook we picked up a few years ago. It only takes about 20 minutes, so it can be a good weeknight dinner option to kick up and transform any good steak into something extraordinary.
Olive and Almond Steak “Salsa”
- 3/4 cup Kalamata olives, pitted and chopped
- 3/4 cup slivered almonds
- 2 Tbsp dried parsley
- 3 Tbsp good olive oil
- 1 tsp smoked paprika
- 1 finely chopped garlic clove or 1/4 tsp garlic powder
- Flank steak, or similar cut
Toast the almonds on medium high heat, sliding and shaking the pan pretty constantly to prevent burning. You want to get the almonds as brown as you can without scorching them — the extra toasting will really enhance the flavor of the salsa. This should take about 6-8 minutes. Remove them from the pan immediately or they will keep cooking and burn. Set aside for a minute to cool, and then chop into small pieces.
Chop the olives to about the same size as the almonds. Combine the olives and almonds in a medium bowl. Add the parsley, olive oil, paprika, garlic, and pepper to taste. Mix well and let stand while you grill the steak.
I try to use a flank steak with this recipe, but you could use a London broil, too. Grill or broil to your desired doneness. Let stand for 5 minutes before slicing. I serve the steak and the salsa separately at the table so everyone can heap as much as they want on their plate! As you can see, I served this with the cucumber salad I recently posted.
Obviously, I recommend a Spanish wine with this dish – go with a nice Rioja or Tempranillo.
Hope you can give this a try and let me know how you like it!