Steak with Miso-Pistachio Romesco

Juicy, medium-rare slices of seared strip steak served with a bold, smoky romesco infused with white miso, adding rich umami to the classic Spanish red pepper sauce. Instead of roasted tomatoes, Chef Masako Morishita uses sun-dried tomatoes for deeper flavor and swaps traditional almonds for buttery pistachios, which add extra creaminess. Steak isn’t the only thing that gets an upgrade from this sauce — try it on roasted vegetables or dolloped over fried eggs.

What is romesco?

Romesco is a roasted tomato–based sauce from the Catalonia region of Spain. In addition to tomatoes, it typically includes ingredients like dried peppers, toasted almonds, and sherry. In Spain, leftover stale bread is often repurposed and added to the sauce to help thicken it. It’s often served with grilled meats or fish, or as a dipping sauce for crusty bread and cheeses as part of tapas.

Why is it important to slice steak against the grain?

Slicing steak against the grain — meaning across the direction in which the muscle fibers run — shortens those fibers, resulting in a more tender bite. Cutting with the grain, or parallel to the muscle fibers, leaves longer strands intact, which can make the meat tougher and chewier.

Notes from the Food & Wine Test Kitchen

Miso comes in a variety of types, typically categorized by saltiness and color. White miso, or shiro miso, has the shortest fermentation time and is known for its pale color and mild, slightly sweet flavor.

Suggested pairing

Try this dish with a savory, earthy Cabernet Franc, such as Lieu Dit Santa Ynez Valley.