Directions

Steak

1. Season both sides of steak with salt, fresh cracked black pepper and smoked paprika

2. Let rest for approximately 20 minutes

3. Vacuum seal steaks or place in large ziplock bags

4. Submerge bags in a container of water

5. Add Sous Vide and set for 130 degrees, cooking for 1 hours

6. Heat the grill to high heat

7. Remove steaks from water and bags

8. (at this point the steaks are cooked to a perfect rare)

9. Place each steak on grill, over direct heat and sear for approximately 1:30 per side, or until you reach desired internal temperature 

10. Remove steaks and let rest before slicing

Romesco Sauce

1. Preheat the broiler

2. Cover a baking sheet with foil

3. Place tomatoes, peppers, garlic and pecans on baking sheet

4. Place in broil and cook for 2-4 minutes, until they start to char

5. Flip each ingredient and continue to cook for an additional 2-4 minutes to char the second side

6. Remove from broiler

7. In a food processor, add ingredients from the broiler plus the smoked paprika, red wine vinegar and salt & pepper

8. Turn processor on to low and begin to drizzle olive oil into the mix until it reaches a thick sauce consistency

9. Taste sauce and adjust seasoning to your likeness by adding salt, pepper, vinegar or even red pepper

10. Allow sauce to cool to room temperature 

11. Top your perfectly seared steaks or use the sauce on the side for dipping