1 tablespoon butter (or other fat such as coconut oil, etc.)
1 pound skirt steak
salt and pepper, to season the steak
bundle of asparagus, ends removed
2 cups cauliflower florets, steamed
2–3 tablespoons coconut milk
salt, to taste
Preheat oven to 375 degrees.
Turn on gas stove and place a red bell pepper over the flame, using tongs to rotate the pepper as it chars. Char on all sides of the pepper then set aside to cool. Once cooled, place under cold water, peel off the black skin and remove the stem and seeds. Set aside for later.
On a baking sheet lined with parchment paper, add cherry tomatoes, almonds, and garlic cloves. Place in oven and bake for 10 minutes, remove almonds from baking sheet then put the sheet back in the oven to roast for another 15 minutes.
Once tomatoes have roasted and slightly exploded, place the roasted red pepper, tomatoes, almonds, garlic cloves, and the rest of the ingredients for the sauce in a food processor and puree until smooth: about 30 seconds.
Place a large saute pan over medium-high heat. Add a tablespoon of butter to the pan. Once the pan is super hot, salt and pepper both sides of the steak and place the whole skirt steak in the pan. Let sear for about 5 minutes per side, or until steak is cooked to preference. Remove from pan, set on a cutting board and cover with foil to let rest.
In the same pan over medium heat, add asparagus and sprinkle with a bit of salt. Sauté for about 5-7 minutes.
While the asparagus cooks, place steamed cauliflower in a blendtec or food processor and puree until smooth, scraping the sides of the blender as needed. Add coconut milk and salt halfway through to help fully puree and smooth out the cauliflower.
Now for set up: Thinly slice the skirt steak against the grain. Plate the pureed cauliflower, asparagus stalks, and steak on a plate and top with a couple spoonfuls of romesco sauce.