A flavor-packed, decadent dinner with smoky aromatics. Romesco is a Spanish sauce from Catalonia and is a perfect complement to smoked sirloin and Creamer potatoes.

Roast your garlic and toast the almonds before using them in the Romesco sauce to bring even more flavor to this dish!

15 mins
45 mins


  • food processor
  • smoke pouch
  • grill
  • foil sheets


Smoked Little Potatoes

  • 2 cups wood chips, soaked
  • 2 rectangular foil sheets
  • 1.5lb little potatoes, halved
  • 1/4 cup olive oil
  • (To taste) salt and pepper

Romesco Sauce

  • 1/2 cup roasted bell peppers from a jar
  • 1/2 cup tomato purée
  • 1/4 cup olive oil
  • 2 cloves garlic, roasted
  • 1/4 cup almonds, roasted and peeled
  • 1 Tbsp red wine vinegar
  • 1 pinch cayenne


  • 1/2 lemon, juiced
  • 1/2 tsp dijon mustard
  • 1/2 tsp maple syrup or honey
  • 1/4 cup olive oil

Steak and Salad

  • 2 lbs beef sirloin
  • 2 cups arugula


  • Pre-heat the grill to 400° F

    Prepare the two smoke pouches and put one of them on a grill heat deflector.

  • Step 2

    Mix the little potatoes with 1/4 cup olive oil, salt, and pepper. Put in a grill pan and put on the grill in indirect heat for 30 minutes.

  • Step 3

    In the food processor put all ingredients for the Romesco sauce and mix until you get a smooth texture.

  • Mix vinaigrette ingredients together.

  • Step 5

    For the last eight minutes of grilling the Creamer potatoes, put the second smoke pouch on heat deflector then place the sirloin steak on the grill with a bit of olive oil and salt. Grill for about four minutes on each side.

  • To serve

    Put some little potatoes on the plate, add thinly sliced sirloin steak on top, and dress with the Romesco sauce. Mix salad with vinaigrette and serve on top of little potatoes and steak.