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Chef Scott Turnispeed of Cafe Bernardo shows Paul Robins how to make spiced rubbed natural angus flank steak. Read the recipe below:


Recipe for the romesco sauce:

3/4 cup extra virgin olive oil
1 slice panini bread 1/2″ slice
1/4 cup poasted almonds
3 cloves garlic
1 1/2 tsp new mexican chili powder
4 roma tomatoes roasted
1 tsp fresh thyme
1 tsp paprika
2 red bell peppers roasted peeled seeded
1/4 cup sherry vinegar
1 tsp salt

Fry the bread in 2 tbsp of olive oil until gold and crisp.

Tear the bread into pieces and place in food processor with nuts and garlic and grind until mixture is fairly fine. Add the chili powder, tomatoes, thyme, salt, paprika, peppers and process until smooth. With the machine running, gradually add the vinegar and then the oil. Taste for salt.