Cooking Time: 20 minutes

Serves 4 

What you Need:

• 1 Tbsp olive oil
• 1 lb Hanger or Flank Steak
• 1 pouch Red Pepper Romesco
• 1 baguette, cut into 4 equal pieces
• 2 cups of your favorite greens (arugula or spring mix)
• 1/4 pickled red onions, optional
• Salt and pepper, to taste

How to Make It:

1. Preheat your oven to 400 degrees Fahrenheit
2. Season your steak liberally with salt and pepper. Rub all over with 2 Tbsp of the Red Pepper Romesco.
3. In a pan over medium-high heat, add your olive oil. Once shimmering add in your steak and do not move it. Sear on one side until a golden-brown crust forms, about 3-5 minutes. Flip and repeat until your desired doneness is achieved.
4. While your steak is resting, toast the baguette in your oven, until warmed throughout.
5. Slice the steak thinly and distribute evenly among the baguettes. Top with lettuce and pickled onions, and finish with a generous drizzle of Red Pepper Romesco.

Notes

• Always remove your meat from the heat a few degrees shy of your desired end temp. The meat will need to rest for 5-10 minutes for you to have the best juiciest steak; during this time, it will continue cooking during what is called carryover cooking.