Sprinkle steak with pepper and ½ tsp salt. Cook in 1 Tbsp hot oil in a large cast-iron skillet over medium-high heat 5 to 6 minutes per side or to desired doneness.
Remove from pan; let stand 10 minutes before slicing across the grain.
Process red peppers, tomatoes, nuts, garlic, vinegar, 1 Tbsp oil, and ½ tsp salt in a blender or food processor until smooth. Serve with steak.
Make the Romesco Sauce up to 2 days in advance; refrigerate until ready to use.
Egg-and-Potato Salad with Mustard Vinaigrette
1 (1.5-lb) pkg red, yellow, and blue creamer potatoes (such as The Little Potato Company)
2 Tbsp apple cider vinegar
1½ Tbsp whole-grain mustard
1 tsp honey
3 Tbsp olive oil
¼ tsp kosher salt
¼ tsp pepper
½ cup chopped fresh parsley, divided
3 hard-cooked eggs, halved
Cut potatoes in half. Place in a microwave-safe bowl with water to cover; cover with plastic wrap, and vent. Microwave at HIGH 10 minutes or until tender. Drain. Cool 15 minutes.
Meanwhile, whisk together vinegar, mustard, and honey in a large bowl. Gradually add oil, whisking until blended. Stir in potatoes, salt, pepper, and ¼ cup parsley.
Add eggs to potatoes; sprinkle with ¼ cup parsley.
Make potato salad up to 2 days in advance. Sprinkle with fresh chives, if on hand.
Sat. Fat (g)
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