Sangria Flank Steak and Romesco Sauce | Wagyu Beef Recipe

Sangria Flank Steak and Romesco Sauce | Wagyu Beef Recipe

Sangria Flank Steak and Romesco Sauce

One of the best preparations for any Wagyu cut is ample salt, some pepper, and heat from a grill, open fire, griddle, or cast-iron skillet. No fuss because unlike lesser beef; Wagyu is the focal point, not the sauce, rub, or add-on. Having said that sometimes BOLD cuts of meat can hold up to bold flavors. CCR Premium Meats American Wagyu Flank Steak is a bold, meaty cut that can be enhanced with the right combination of marinating and spices without masking or detracting from the flavor, texture, and “grill ability” of Wagyu. This recipe transports your backyard into a café along La Rambla in Barcelona, Spain. The meat is marinated in citrus and garlic and then served with a Spanish Romesco made with almonds, peppers, tomatoes, and breadcrumbs. Close your eyes and take a bite because the Flamencos are about to perform. 

Yield: 6 - 8 Servings
Time:   Prep 15 Minutes
Marinate:  5 Hours
Cook 15 Minutes


1 2-3 Pound American Wagyu Flank Steak

For the Rub 

Salt and Pepper
1 Teaspoon smoked Paprika
1 Orange
2 Limes
2 Clementine
12 Garlic cloves peeled and smashed
½ Red wine (optional)
1 Cup Pomegranate juice 
½ Teaspoon red pepper flakes
2 Tablespoons local honey

For the Romesco Sauce

1/4 Cup extra good virgin olive oil
1 Slice crusty bread, torn into pieces (1-inch-thick)
1/2 Cup blanched almonds, slivered
1 Teaspoon salt
3 Cloves peeled garlic
½ Cup sun-dried tomatoes 
18-ounce jar of roasted red bell peppers, drained
1 Tablespoon smoked paprika 
1 -  3 Tablespoons white wine vinegar 
¼ Cup Italian flat-leaved parsley loosely packed 



For the Marinade

  1. Liberally salt and pepper Flank Steak and let sit covered in the refrigerator overnight. 
  2. Prepare the marinade; Squeeze juice from citrus into a bowl, add all other ingredients and whisk until all ingredients have been combined.  Make sure the honey has been completely dissolved into the liquids.
  3. Place Flank Steak in a bowl or air-tight back, add marinade, make sure steak is completely covered by the marinade, and allow to sit for 2 hours or up to 12 hours
  4. Remove from the marinade, pat dry, salt and pepper, cover, and bring down to room temperature, roughly 30 minutes before grilling.
  5. Grill on a hot grill for 3 to 5 minutes on each side. Let rest for 5 minutes then slice, and serve with romesco sauce.

For the Romesco Sauce

  1. Lightly toast almonds and bread.
  2. Add all ingredients into a food processor or blender including toasted bread and almonds. Blend to almost smooth, leaving a little texture. 
  3. Let sit in the refrigerator for at least 1 hour. Best served at room temperature.
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