Recipe courtesy of Michael Voltaggio
Cocoa Blackened Steak with Marcona Almond Romesco
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- Level: Intermediate
- Total: 1 hr 25 min
- Active: 40 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1503
- Total Fat
- 119 g
- Saturated Fat
- 37 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 17 g
- Sugar
- 21 g
- Protein
- 70 g
- Cholesterol
- 216 mg
- Sodium
- 1316 mg
- Level: Intermediate
- Total: 1 hr 25 min
- Active: 40 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1503
- Total Fat
- 119 g
- Saturated Fat
- 37 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 17 g
- Sugar
- 21 g
- Protein
- 70 g
- Cholesterol
- 216 mg
- Sodium
- 1316 mg
Ingredients
Leeks:
Cocoa Blackened Steak:
Marcona Almond Romesco:
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Directions
- For the leeks: Preheat the oven to 475 degrees F. Line a baking sheet with a wire rack.
- Put the whole leeks on an unlined sheet tray and bake, flipping halfway through, until completely charred, about 20 minutes. Allow to cool to the touch.
- For the cocoa blackened steak: Combine the smoked paprika, cocoa powder, onion powder, cumin, garlic powder, smoked salt, sugar and coffee in a bowl. Divide the mixture between the each of the rib eyes and let sit for 15 minutes.
- For the leeks: Once the leeks are cool to the touch, remove the outer layers, revealing the soft leeks inside. Finely chop the leeks and add to a bowl. Add the cocoa nibs, olive oil and red wine vinegar and season with the smoked sea salt. Taste and adjust the seasoning.
- For the Marcona almond romesco: Blend the peppers, olive oil, white chocolate, tomatoes, sherry vinegar, smoked paprika, salt and garlic in a blender until smooth. Add the almonds to a food processor and pour over the blended sauce. Pulse until coarse, not smooth.
- Heat a 14-inch cast-iron skillet over medium-high heat. Add 2 tablespoons cooking oil and the steaks and cook on both sides until evenly charred, about 7 minutes per side, searing in batches if needed. Remove from the skillet and put on the rack on the sheet tray. Let rest for 10 minutes before slicing.
- Serve the steak alongside the romesco and the leek condiment.
