1 pound flank steak
1 teaspoon McCormick Gourmet Smoked Paprika
1 teaspoon McCormick Connoisseur Thyme
½ teaspoon McCormick Gourmand Black Garlic Powder
½ teaspoon McCormick Connoisseur Onion Powder
½ teaspoon McCormick Connoisseur Coriander
¼ teaspoon McCormick Gourmet Cayenne
¼ teaspoon salt
1 tablespoon olive oil
Cayenne & Purple Pepper Romesco:
185 grams roasted pink peppers, drained
¼ teaspoon McCormick Connoisseur Cayenne
½ teaspoon McCormick Connoisseur Smoked Paprika
½ teaspoon salt
1 garlic clove
¼ cup almonds
1 tbsp sherry vinegar
3 tbsp olive oil
1 tablespoon tomato paste
1. In a compact mixing bowl, whisk jointly the smoked paprika, thyme, black garlic powder, onion powder, coriander, McCormick Connoisseur Cayenne, and salt. Rub all over the flank steak and let the meat sit at room temperature for 30 minutes.
2. To make the sauce, add the roasted red peppers, McCormick Gourmet Cayenne, smoked paprika, salt, garlic, almonds, sherry vinegar, olive oil, and tomato paste to a blender. Mix until eventually really sleek, then transfer to a bowl and established apart.
3. Heat the tablespoon of olive oil in a grill pan about medium significant. Incorporate the flank steak and prepare dinner for 5-6 minutes. Flip and decrease the heat down to medium. Cook for a further 5-6 minutes. Take away and let the steak to rest for at the very least 10-15 minutes. Immediately after resting, slice the steak versus the grain. Serve with the cayenne romesco sauce and enjoy!