Steak with Three Sauces

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Salsa alle Herbe Ingredients

  • 1 cup packed fresh basil leaves
  • 1 cup packed fresh flat-leaf parsley leaves
  • 2 Tbsp packed fresh oregano leaves
  • 1 Tbsp packed fresh rosemary leaves
  • 1 Tbsp packed fresh thyme leaves
  • 1 Tbsp packed fresh tarragon leaves
  • 2 cloves garlic, minced
  • 3⁄4 cup extra-virgin olive oil
  • Salt and freshly ground black pepper

Instructions

On a cutting board, add herbs and garlic and finely chop with a large knife. Transfer herb mixture to a small bowl, add oil and stir to combine. Season with salt and pepper. Transfer to a small serving bowl, cover with plastic wrap and set aside about 20 minutes before serving.

Pipian Sauce Ingredients

  • 1 oz dried guajillo chiles, stemmed and seeded
  • Boiling water
  • 2 cloves garlic, sliced
  • 1/2 cup toasted pumpkin seeds
  • 1/4 cup almond butter
  • 1 Tbsp sherry vinegar
  • 2 tsp fresh lemon juice
  • 1/2 cup extra-virgin olive oil
  • Salt and freshly ground pepper

Instructions

In a heatproof bowl, cover chiles with boiling water and let stand for 15 minutes. Drain the chiles, discarding any seeds and stems, and coarsely chop.

In the bowl of a food processor fitted with the blade attachment, add chiles and garlic and pulse until finely chopped. Add pumpkin seeds, almond butter, vinegar, lemon juice, and 1/2 cup of warm water and pulse until coarse paste forms. With the machine on, add oil in a steady stream. Season with salt and pepper. Transfer to a bowl and set aside about 20 minutes before serving.

Romesco Sauce Ingredients

  • 1⁄2 cup walnuts, toasted
  • 1⁄4 cup extra-virgin olive oil
  • 2 tsp smoked paprika
  • 1⁄2 tsp ancho chile powder
  • 1 clove garlic
  • 1 roasted red bell pepper, peeled and seeded
  • 1 Tbsp fresh lemon juice
  • Salt and freshly ground black pepper

Instructions

In the bowl of a food processor fitted with blade attachment, add walnuts, oil, paprika, ancho chile powder, garlic, roasted bell pepper, lemon juice, salt, and pepper and pulse until coarsely ground. Transfer to a small serving bowl and set aside about 20 minutes before serving.

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