1/2 cup canned, drained, roasted red peppers

1 plum tomato, cut in half (about 3/4 cup)

1/4 cup raw almonds with their skin

1 teaspoon minced garlic

1 tablespoon olive oil

Vegetable oil spray

3/4 pound grass-fed strip steak

Salt and freshly ground black pepper

Place roasted pepper, tomato, almonds, garlic and olive oil in a blender or food processor and pulse until it becomes almost smooth. The almonds will create a coarse texture. Set aside.

Heat a medium-size nonstick skillet over medium-high heat and spray with vegetable oil spray. Add the steak and brown 3 minutes, turn and brown 3 minutes. Lower heat to medium and cook 4 minutes. A meat thermometer should read 125 for rare and 145 for medium. Add salt and pepper to taste. Divide between 2 dinner plates and spoon romesco sauce on top.

Yield 2 servings.

Per serving: 410 calories (51% from fat), 23.3 g fat (3.6 g saturated, 12.4 g monounsaturated), 96 mg cholesterol, 44.4 g protein, 10 g carbohydrates, 3.6 g fiber, 111 mg sodium.