Veal Minute Steak with Romesco Potato Salad (gluten-free)
This Veal Minute Steak with Romesco Potato Salad is a quick, gluten-free dinner that’s high in protein and flavorful. Juicy minute steaks cook in just minutes, while a smoky, tangy Romesco sauce made with roasted capsicum, sun-dried tomatoes, and almonds coats tender baby potatoes and crisp green beans. It’s a healthy, vibrant meal that cooks in 30 minutes, perfect for busy nights or when you want something hearty yet simple. Packed with nutrients and bold flavours, this dish will become a new family favorite!
A Star Meal!
This recipe is a winner because it brings together so many flavorful components in one quick and easy dish. The smoky, tangy Romesco sauce is a star, lathering perfectly over tender potatoes and crisp green beans. Paired with juicy veal minute steaks that cook in under two minutes per side, it’s a complete meal that’s as healthy as it is satisfying. The balance of textures and bold flavors makes it perfect for weeknights when you want something impressive yet effortless.
Watch How to Make It
Helpful Tips and Ideas
Prep Ahead: Toast the almonds and make the Romesco sauce a day ahead to save time. Store them in airtight containers.
Perfect Potatoes: For evenly cooked potatoes, cut them into similar sizes so they boil at the same rate.
Don’t Overcook Beans: Blanch the green beans for a vibrant color and crisp texture. Cool in ice water to stop cooking.
Rest the Steaks: Let the steaks rest for a minute after cooking to keep them juicy.
Extra Sauce Ideas: Use leftover Romesco sauce as a dip, sandwich spread, or pasta sauce. It’s incredibly versatile!
Customize: Swap veal for beef or chicken minute steaks if preferred.
Steps to Cook Veal Minute Steak with Romesco Potato Salad in 30 minutes
Start the Potatoes:
Place halved baby potatoes in a pot of salted water. Bring to a boil and cook until tender.
Toast the Almonds:
While the potatoes are boiling, heat a dry pan over medium heat. Toast flaked almonds until golden and fragrant, then set aside.
Prepare Romesco Sauce:
In a food processor, combine all ingredients for the Romesco sauce and blend until smooth but textured. Set aside.
Blanch Green Beans:
During the last few minutes of the potatoes cooking, add green beans to the pot. Boil until tender, then drain both potatoes and beans. Let cool slightly.
Season the Steaks:
Rub olive oil, salt, thyme, garlic powder, onion powder, white pepper, and lemon zest into the veal minute steaks.
Assemble the Salad:
Toss half of the Romesco sauce with the potatoes. Spread the remaining sauce on a platter. Arrange green beans, then potatoes on top. Garnish with parsley and toasted almonds.
Cook the Steaks:
Heat a frying pan or grill pan over high heat. Cook the steaks in batches for 1-2 minutes per side. Let rest briefly before serving.
Serve:
Arrange the steaks alongside the salad and optionally drizzle extra Romesco sauce over the steaks.
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Veal Minute Steak with Romesco Potato Salad (gluten-free)
Serves 4-6
Prep 15 minutes
Cooks 30 minutes
INGREDIENTS
Steaks:
650g (8x80g) veal or beef minute steaks
2 tablespoons olive oil
1 teaspoon sea salt flakes
1 teaspoon dried thyme
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon white pepper
Zest of 1 lemon
Salad:
800g baby potatoes, cut in half or quarters
300g green beans, trimmed
Romesco Sauce:
90g (1 cup) flaked almonds, toasted
450g jar roasted red capsicums, drained
100g semi-sun-dried tomatoes, drained
4 garlic cloves
80ml (1/3 cup) extra virgin olive oil
60ml (¼ cup) lemon juice
2 tablespoons red wine vinegar
2 teaspoons smoked paprika
1 teaspoon chili flakes
Generous amount of salt and pepper to taste
Garnish:
Parsley
Flaked Almonds, toasted
INSTRUCTIONS
1. Prepare the Potatoes: Place the baby potatoes in a pot of salted water and bring to a boil. Cook for 15 minutes, or until tender when pierced with a fork. Drain and set aside to cool slightly.
2. Cook the Green Beans: In the last 3 minutes of boiling the potatoes, add the trimmed green beans to the same pot to blanch them. Drain both the potatoes and beans, then set aside.
3. Toast the Almonds: While the potatoes are boiling, heat a dry pan over medium heat. Add the flaked almonds in a single layer and toast, stirring frequently, for 3-4 minutes until golden and fragrant. Remove from the heat and set aside to cool.
4. Make the Romesco Sauce: While the potatoes are cooking, prepare the dressing. In a food processor, combine the roasted red capsicums, semi-sun-dried tomatoes, toasted flaked almonds, olive oil, lemon juice, red wine vinegar, garlic, smoked paprika, chili flakes, salt, and pepper. Pulse until smooth but still textured. Add a tablespoon of water if too thick.
Note: The dressing may be more than is needed. If you find it too much, store a quarter of it in an airtight jar in the fridge for up to 5 days. It can used with any vegetable, protein, pasta or on bread.
5. Assemble the Salad: Toss half of the Romesco dressing over the potatoes, ensuring they are evenly coated. Spread the remaining dressing across the bottom of a large serving platter. Arrange the green beans first and then the potatoes over the beans. Garnish with chopped parsley and a sprinkle of toasted almonds for added crunch.
6. Prepare the Minute Steaks: Place the steaks in a bowl, drizzle with olive oil, and season with sea salt, thyme, garlic powder, onion powder, white pepper, and lemon zest. Rub the mixture into the steaks to evenly coat.
7. Cook the Steaks: Heat a large non-stick frying pan or grill pan over high heat. Once hot, cook the steaks in batches for 1-2 minutes per side, depending on your preferred doneness. Remove the steaks from the pan and allow them to rest for a minute before serving. For extra flavour drizzle with extra virgin olive oil and a good squeeze of fresh lemon juice.
8. Serve: Arrange the minute steaks beside the potato and green bean salad. Optionally, drizzle some of the remaining Romesco sauce over the steaks.
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Recipe and Photography Margaret Pahos @CreateCookShare
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