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2 cloves garlic, finely chopped
c. whole blanched almonds, toasted
t. red pepper flakes
2 T. red wine vinegar
C. + 1 T. olive oil
1 lb. top sirloin or flank steak
Freshly ground pepper & salt

Combine first four ingredients in food processor & puree. With machine running slowly add C. olive oil. Chill the vinaigrette for several hours or more, then bring sauce to room temperature.

Season steak with salt & pepper. Barbeque or sear steak with the remaining T. of oil, reduce heat to medium and cook 2 or 3 minutes on each side for medium-rare. Drizzle steak with the almond vinaigrette, let rest a few minutes and slice thinly on a diagonal & drizzle vinaigrette over the steak again. 4 to 6 servings