Skirt Steak

Director Ivan Reitman's Toronto restaurant, Montecito, dishes up home-friendly versions of sure-to-be celebrity favourites.

Makes 6

INGREDIENTS

• 6 6-oz portions of beef bavette (skirt steak), sliced
• 6 slices of sourdough, grilled
• 500 ml Romesco sauce (recipe follows)
• marinated tomatoes (recipe follows)

DIRECTIONS

1. Bring the Romesco and tomatoes to room temperature.

2. Season the steaks and grill. While the steaks are resting, grill the sourdough.

3. Put out 6 plates with a slice of sourdough. Spread Romesco and steak on each. Top with tomatoes.


Romesco sauce

• 3 red bell peppers, whole
• 1 Anaheim chili, whole
• 1 onion, halved
• 3 cloves garlic, unpeeled
• ¼ cup hazelnuts
• ¼ cup pine nuts
• 3 tsp cold-pressed canola oil or olive oil
• 3 tsp red wine vinegar

Roast the peppers, chili, onion, garlic and nuts in a 450° F oven until blackened. Peel the outside of the peppers, chilies, onion and garlic. Transfer to a blender with the nuts, and blend as you stream in the oil through the top and the sauce becomes smooth. Season with salt and vinegar. Refrigerate until ready to use.

Marinated Tomatoes

• 80 g shallots, small dice
• 10 g sugar
• 25 ml sherry vinegar
• 25 g capers, chopped
• 2 pints cherry tomatoes, halved
• 20 g parsley, chopped
• 15 g tarragon, chopped
• 100 ml cold-pressed canola oil or olive oil
• 50 ml lemon juice

Mix the shallots in a bowl with 1 tsp salt and the sugar and let stand for 5 minutes. Add the vinegar and let sit for 5 more minutes. Mix in the capers, tomatoes, parsley and tarragon. Add in the oil and season with lemon juice. Refrigerate until ready to use.

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