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“Recipe from Cooking Light. The sauce incorporates Spanish smoked paprika, sherry vinegar and roasted red bell peppers. Can't wait to try this dish!”

Ingredients Nutrition

  • 2 tablespoons almonds, sliced
  • 2 slices whole-grain bread (torn into 2-inch pieces)
  • 4 teaspoons extra-virgin olive oil
  • 2 teaspoons garlic, chopped
  • 14 teaspoon spanish smoked paprika
  • 1 tablespoon sherry wine vinegar
  • 1 (7 ounce) bottle roasted red peppers, drained
  • 12 teaspoon salt
  • 1 lb flank steak, trimmed
  • 14 teaspoon fresh ground black pepper
  • cooking spray


  1. Preheat broiler. Arrange almonds and bread in a single layer on a baking sheet. Broil 1 minute or until lightly browned. Add almonds and bread to a food processor and process until coarsely ground. Heat olive oil, garlic, and paprika in a small skillet over medium heat; cook for 1 minute or until garlic begins to brown. Add garlic mixture, sherry vinegar, bell peppers and 1/8 teaspoons salt to bread mixture; process until smooth.
  2. Sprinkle steak evenly with remaining 3/8 teaspoons salt and black pepper. Place on a broiler pan coated with cooking spray; broil 5 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices. Serve with sauce.

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