Basque Sunday Bistec Supper

1. FINAL MENU

• Name of the meal: Basque Sunday Bistec Supper
• Cuisine: Spanish
• Serve time: 5:00 PM

This menu pairs a simply seasoned pan-seared flank steak — cooked to order and sliced at the table — with a robust Catalan romesco that delivers nutty, roasted-pepper richness without heat. Oven-baked patatas panaderas give crisp-edged, tender potatoes that hold briefly while green beans with toasted almonds add a bright, textural counterpoint; a fresh tomato-and-onion salad is dressed seconds before service so the whole plate reads lively and warm. The progression keeps high-attention finishing tasks clustered so a single cook can deliver everything hot and plated at 5:00 PM.

• Pan-Seared Flank Steak with Romesco Sauce (Bistec a la Plancha con Romesco)
• Romesco Sauce (served with steak)
• Patatas Panaderas (oven-baked sliced potatoes)
• Green Beans with Garlic and Toasted Almonds (Judías Verdes con Almendras)
• Tomato and Red Onion Salad with Sherry Vinaigrette (Ensalada de Tomate y Cebolla)
• Citrus Sparkling Spritz (kid-friendly)
• Tempranillo red wine — 1 bottle (adult beverage)

2. FULLY EXECUTABLE RECIPES

Pan-Seared Flank Steak with Romesco Sauce (Bistec a la Plancha con Romesco)

Equipment

• 12" heavy-duty (cast-iron or stainless) skillet
• Instant-read thermometer
• Cutting board and sharp knife
• Tongs
• Spoon
• Serving platter

Ingredients

• Flank steak, 2.5 lb, trimmed of excess fat and patted dry
• Kosher salt, 1 tsp
• Ground black pepper, 1/2 tsp
• Extra-virgin olive oil, 2 tbsp ⁺
• Unsalted butter, 2 tbsp (1 oz) — cold
• Garlic, 2 cloves — crushed
• Fresh flat-leaf parsley, 1 tbsp chopped (about 1/4 oz)

Practical substitutions

• If flank steak is unavailable, use 2.5 lb skirt steak or hanger steak; cooking time is similar.

Cooking / Baking

• Target internal temperature: medium-rare 130–135°F; medium 140–145°F.
• Total cook time: 12 minutes active (plus 5 minutes resting and a 2–4 minute preheat).

Instructions

1. Remove steak from fridge 20 minutes before searing (this schedule accounts for that; do not bring earlier). Pat dry and season both sides with 1 tsp kosher salt and 1/2 tsp ground black pepper.
2. 4:48 PM — Preheat a 12" skillet over high heat until smoking hot (about 3–4 minutes). Add 2 tbsp olive oil and swirl. (Steak equipment: 12" skillet.)
3. 4:50 PM — Place the steak in the hot skillet and press gently. Sear uncovered 3.5 minutes without moving.
4. 4:53:30 PM — Flip and sear the second side 3.5 minutes for medium-rare (adjust ±1 minute per side for desired doneness).
5. 4:57 PM — Remove steak to a cutting board, add 2 tbsp cold butter, crushed garlic, and parsley to the hot pan for 10 seconds to melt; spoon butter over steak, then let the steak rest 3 minutes.
6. 5:00 PM — Slice steak across the grain into 1/4"–1/2" slices and serve immediately with romesco.

Total cook time: 12 minutes active; 3 minutes resting.

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Romesco Sauce

Not nut-free: almonds.

Equipment

• Broiler or oven broiler tray
• Small dry skillet (8")
• Food processor or blender (small)
• Measuring spoons and cups

Ingredients

• Red bell peppers, 3 medium (about 1.5 lb) — roasted and peeled
• Whole blanched almonds, 2/3 cup (total for recipe uses & other dish marked) ⁺
• Garlic, 2 cloves
• Sherry vinegar, 2 tbsp ⁺
• Extra-virgin olive oil, 1/3 cup (5 tbsp + 1 tsp) ⁺
• Smoked paprika (pimentón), 1/2 tsp
• Kosher salt, 1 tsp
• Freshly ground black pepper, 1/8 tsp

Practical substitutions

• If fresh red bell peppers are out of season, use one 12–14 oz jar roasted red peppers, drained (no oil). Reduce salt by 1/4 tsp if jarred peppers are salted.

Cooking / Baking

• Broil time to char peppers: 8–12 minutes, turning once.
• Total cook time: 25 minutes.

Instructions

1. Preheat broiler on high and position the oven rack ~6 inches from broiler.
2. Rinse and dry peppers. Place whole peppers on a foil-lined baking sheet.
3. 4:10 PM — Broil peppers 8–12 minutes, turning every 3–4 minutes until skins are blackened and blistered all over.
4. When peppers are blistered, transfer to a bowl and cover tightly with plastic wrap or place in a paper-bag to steam 8 minutes (steaming loosens skins).
5. Meanwhile, 4:12 PM — Toast 2/3 cup blanched almonds in a dry 8" skillet over medium heat, stirring, 3–4 minutes until light golden and fragrant. Remove to cool.
6. Peel skins and remove seeds from peppers; roughly chop.
7. In a food processor combine roasted peppers, toasted almonds, 2 cloves garlic, 2 tbsp sherry vinegar, 1/2 tsp smoked paprika, 1 tsp kosher salt, and 1/8 tsp black pepper. Pulse to combine.
8. With machine running, stream in 1/3 cup olive oil until sauce is smooth but still slightly textured (scrape down sides if needed).
9. Taste and adjust salt if necessary. Transfer to a bowl and hold at room temperature. Romesco can be made up to 2 hours ahead and kept at room temperature.

Total cook time: 25 minutes.

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Patatas Panaderas (Oven-Baked Sliced Potatoes)

Not low-carb: potatoes.

Equipment

• 9"x13" baking dish
• Mandoline or chef's knife
• Mixing bowl
• Aluminum foil

Ingredients

• Yukon Gold potatoes, 2.5 lb — scrubbed (about 6 medium)
• Yellow onion, 1 large (about 8 oz), thinly sliced
• Garlic, 2 cloves, thinly sliced
• Extra-virgin olive oil, 3 tbsp ⁺
• Low-sodium chicken stock (or vegetable stock), 1/3 cup
• Kosher salt, 1 tsp
• Ground black pepper, 1/2 tsp
• Fresh thyme, 2 sprigs (or 1 tsp dried thyme)

Practical substitutions

• Russet potatoes may be used (they will be fluffier); reduce stock to 1/4 cup to avoid excess softness.

Cooking / Baking

• Oven temperature: 400°F
• Total cook time: 55 minutes (15 min prep + 40 min bake)

Instructions

1. Preheat oven to 400°F.
2. 3:50 PM — Slice potatoes 1/8" thick (use a mandoline or sharp knife). Place in a bowl with thinly sliced onion and 2 cloves sliced garlic.
3. Add 3 tbsp olive oil, 1/3 cup stock, 1 tsp salt, and 1/2 tsp black pepper; toss to coat evenly.
4. Arrange potato-onion slices in a single layer, slightly overlapping, in a 9"x13" baking dish. Tuck thyme sprigs among the layers.
5. Cover tightly with foil and bake 25 minutes at 400°F.
6. Remove foil and bake uncovered 15 more minutes until edges are golden and tender when pierced with a fork.
7. Remove from oven and hold in dish; keep loosely covered until plating (do not let sit more than ~15 minutes finished).

Total cook time: 55 minutes (15 min active prep, 40 min bake).

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Green Beans with Garlic and Toasted Almonds (Judías Verdes con Almendras)

Not nut-free: almonds.

Equipment

• 10" skillet
• Large pot for blanching or microwave-safe bowl
• Slotted spoon or spider
• Bowl with ice water (for blanching)

Ingredients

• Green beans, trimmed, 1.25 lb (20 oz)
• Extra-virgin olive oil, 3 tbsp ⁺
• Garlic, 3 cloves, thinly sliced
• Sliced almonds, 1/3 cup ⁺ (toasted)
• Kosher salt, 1/2 tsp
• Fresh lemon, 1 — zest and 1 tbsp juice (about 1 lemon)
• Ground black pepper, 1/4 tsp

Practical substitutions

• Use haricots verts if available — cook time identical.

Cooking / Baking

• Blanch 3–4 minutes, sauté 6–8 minutes.
• Total cook time: 12–14 minutes active.

Instructions

1. 4:40 PM — Bring a large pot of salted water to a boil. Prepare a bowl of ice water.
2. Trim ends from green beans.
3. 4:41 PM — Blanch green beans in boiling water 3–4 minutes until bright green and just tender. Transfer immediately to ice water to stop cooking; drain and pat dry.
4. 4:43 PM — In a 10" skillet over medium heat, toast 1/3 cup sliced almonds 2–3 minutes until light golden; remove almonds to a plate.
5. Add 3 tbsp olive oil to the skillet, increase to medium-high, add 3 sliced garlic cloves and cook 30–45 seconds until fragrant (do not burn).
6. Add drained green beans, 1/2 tsp kosher salt and 1/4 tsp black pepper; sauté 4–6 minutes to reheat and coat with garlic oil. Add lemon zest and 1 tbsp lemon juice; toss.
7. Stir in toasted almonds and keep warm, loosely covered, until plating (finish within ~10 minutes of service).

Total cook time: 14 minutes active (plus brief hold).

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Tomato and Red Onion Salad with Sherry Vinaigrette (Ensalada de Tomate y Cebolla)

Equipment

• Mixing bowl
• Whisk
• Salad plates or bowl

Ingredients

• Ripe tomatoes, 4 large (about 1.5 lb), sliced or cut into wedges
• Red onion, 1 small, thinly sliced
• Sherry vinegar, 3 tbsp ⁺
• Extra-virgin olive oil, 1/4 cup (4 tbsp) ⁺
• Kosher salt, 1 tsp
• Ground black pepper, 1/2 tsp
• Fresh basil leaves, 6–8 leaves (optional), torn

Practical substitutions

• If tomatoes are not ripe, use vine-ripened or high-quality canned plum tomatoes drained and coarsely chopped (less ideal).

Cooking / Baking

• Total cook time: 5 minutes (finish-to-order; do not dress more than a few minutes ahead).

Instructions

1. 4:57 PM — Combine 3 tbsp sherry vinegar and 1/4 cup olive oil in a bowl; whisk with 1 tsp salt and 1/2 tsp black pepper.
2. Add tomato slices and onion; toss gently to coat. Sprinkle torn basil if using.
3. Serve immediately (do not dress more than 5 minutes before service).

Total cook time: 5 minutes.

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Citrus Sparkling Spritz (kid-friendly)

Not low-carb: orange juice.

Equipment

• Pitcher
• Measuring cup
• Ice
• Highball glasses (5)

Ingredients (total for 5 servings)

• Orange juice (100%), 2 cups (16 fl oz)
• Fresh lemon juice, 1/2 cup (from ~2 lemons)
• Sparkling water, chilled, 4 cups (32 fl oz)
• Simple syrup, 3 tbsp (see below)
• Ice

Simple syrup (quick)

• Granulated sugar, 3 tbsp
• Water, 3 tbsp

Cooking / Baking

• Total prep time: 10 minutes (including simple syrup).

Instructions

1. Make quick simple syrup: combine 3 tbsp sugar and 3 tbsp water in a small saucepan, bring to a simmer until sugar dissolves. Cool (takes ~5 minutes).
2. In a pitcher, combine 2 cups orange juice, 1/2 cup lemon juice, and 3 tbsp simple syrup. Stir to combine.
3. Just before serving, add 4 cups chilled sparkling water and ice; stir gently and pour into 5 glasses.

Total prep time: 10 minutes.

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Adult Beverage — Tempranillo (purchased)

Not no pork, no alcohol: tempranillo.

Equipment

• Wine glasses

Ingredients

• Tempranillo red wine, 1 bottle (750 ml), Spanish Rioja or Ribera del Duero style recommended.

Instructions

• Chill bottle 30 minutes in refrigerator if desired for slightly cool serving. Open and decant if older bottle; otherwise pour directly at service.

3. LINEAR TIMELINE (3:50 PM–5:00 PM)

• 3:50 PM: Patatas Panaderas — Begin: Preheat oven to 400°F. Wash potatoes, slice 1/8" and slice 1 large onion; toss with 3 tbsp olive oil, 2 sliced garlic cloves, 1/3 cup chicken stock, 1 tsp kosher salt, 1/2 tsp pepper, and thyme. Arrange in 9"x13" dish, cover with foil. (Patatas Panaderas)
• 4:05 PM: Patatas Panaderas — Put covered dish in oven; bake 25 minutes at 400°F. (Patatas Panaderas)
• 4:10 PM: Romesco — Place whole red bell peppers under hot broiler and broil to char ~8–12 minutes, turning occasionally. (Romesco)
• 4:12 PM: Romesco — While peppers broil, toast 2/3 cup whole/blanched almonds in an 8" dry skillet 3–4 minutes until fragrant; set aside to cool. (Romesco)
• 4:18 PM: Romesco — Remove peppers from broiler; transfer to a covered bowl to steam for 8 minutes. (Romesco)
• 4:25 PM: Patatas Panaderas — Remove foil; return potatoes to oven uncovered for 15 minutes to brown and finish. (Patatas Panaderas)
• 4:28 PM: Romesco — Peel and seed peppers, roughly chop. In food processor combine peppers, toasted almonds, 2 cloves garlic, 2 tbsp sherry vinegar, 1/2 tsp smoked paprika, 1 tsp salt and 1/8 tsp pepper; blend while streaming in 1/3 cup olive oil until smooth. Transfer romesco to a serving bowl and hold at room temperature. (Romesco)
• 4:35 PM: Patatas Panaderas — Remove from oven at 4:35 PM (40 total bake minutes from 4:05–4:45). (Patatas Panaderas)
• 4:35 PM: Patatas Panaderas — Loosely tent with foil and set on counter to rest briefly; keep warm. (Patatas Panaderas)
• 4:40 PM: Green Beans — Bring a pot of salted water to a boil, prepare ice bath. Trim 1.25 lb green beans. (Green Beans with Garlic and Almonds)
• 4:41 PM: Green Beans — Blanch green beans 3–4 minutes until bright green; transfer to ice bath, then drain and pat dry. (Green Beans with Garlic and Almonds)
• 4:43 PM: Green Beans — In a 10" skillet, toast 1/3 cup sliced almonds 2–3 minutes until golden; remove almonds. Add 3 tbsp olive oil and sliced garlic; cook 30–45 seconds. Add beans, 1/2 tsp salt and 1/4 tsp pepper; sauté 4–6 minutes to reheat and coat. Add lemon zest and 1 tbsp lemon juice and toasted almonds; keep warm. (Green Beans with Garlic and Almonds)
• 4:48 PM: Steak — Place 12" skillet on high heat to preheat for searing. (Pan-Seared Flank Steak)
• 4:50 PM: Steak — Add 2 tbsp olive oil to hot skillet and place seasoned 2.5 lb flank steak in pan; sear first side 3.5 minutes without moving. (Pan-Seared Flank Steak)
• 4:53:30 PM: Steak — Flip steak; sear second side 3.5 minutes (adjust ±1 minute for doneness). (Pan-Seared Flank Steak)
• 4:57 PM: Steak — Remove steak to cutting board; add 2 tbsp butter, crushed garlic and parsley to pan and baste steak once with spoon; let steak rest 3 minutes. (Pan-Seared Flank Steak)
• 4:57 PM: Salad — While steak rests, whisk 3 tbsp sherry vinegar and 1/4 cup olive oil with 1 tsp salt and 1/2 tsp pepper, toss with sliced tomatoes and red onion, add torn basil. Plate salad. (Tomato and Red Onion Salad)
• 4:58 PM: Plate sides — Spoon patatas panaderas into serving dish; transfer green beans to serving bowl; place romesco in small saucer. Warm plates if desired. (Patatas Panaderas / Green Beans / Romesco)
• 5:00 PM: Steak — Slice steak across the grain into 1/4"–1/2" slices and arrange on platter; serve immediately with romesco and sides. Pour Citrus Sparkling Spritz for kids and open Tempranillo for adults. (Service)

4. CONSOLIDATED SHOPPING LIST

Produce

• Red bell peppers — 3 medium (about 1.5 lb)
• Yukon Gold potatoes — 2.5 lb
• Yellow onion — 1 large
• Red onion — 1 small
• Garlic — 1 head (approx 10 cloves) ⁺
• Green beans — 1.25 lb
• Ripe tomatoes — 4 large (about 1.5 lb)
• Fresh thyme — 2 sprigs
• Fresh flat-leaf parsley — 1 small bunch (you will use 1 tbsp chopped)
• Fresh basil — 6–8 leaves (optional)
• Fresh lemons — 3 lemons (1 for green beans, ~2 for drink)

Meat / Seafood

• Flank steak — 2.5 lb

Dairy

• Unsalted butter — 2 tbsp (1 oz)

Dry Goods / Pantry

• Extra-virgin olive oil — 1 1/8 cups (9 tbsp) ⁺
• Whole blanched almonds (or sliced as preferred) — 2/3 cup total ⁺
• Sliced almonds — included in almonds line above (use from total) ⁺
• Kosher salt — 1 tbsp + 1/2 tsp (total 3.5 tsp) ⁺
• Ground black pepper — 2 tsp total ⁺
• Smoked paprika (pimentón) — 1/2 tsp
• Sherry vinegar — 5 tbsp total ⁺
• Low-sodium chicken stock or vegetable stock — 1/3 cup
• Granulated sugar — 3 tbsp (for simple syrup)
• Granulated almonds/supplies are in pantry above
• Optional: jarred roasted red peppers 12–14 oz (substitute if fresh peppers unavailable)

Drinks

• Orange juice (100%), refrigerated — 2 cups (16 fl oz)
• Sparkling water (carbonated) — 4 cups (32 fl oz)
• Tempranillo red wine — 1 bottle (750 ml)

5. NOTES & ASSUMPTIONS

• Optional table-side items: extra smoked paprika (pimentón) for sprinkling, crushed red pepper for adults, extra romesco in a small bowl for anyone who wants more sauce.
• Global substitutions: if fresh red peppers are not available, one 12–14 oz jar of roasted red peppers (drained) may replace the fresh peppers in romesco — reduce additional salt by 1/4 tsp. If flank steak is unavailable, use skirt or hanger steak of equal weight.
• Child-safety notes: Keep children away from the stove and broiler while broiling peppers and during the 12" skillet sear. The skillet will be extremely hot during the steak sear; move kids to another room for that 10-minute window if possible.
• Explicit timeline risks:
  • Tightest execution window: 4:48–5:00 PM. The final sear, quick basting, salad dressing and plating all overlap. If the pan is not fully preheated at 4:50 PM, the steak timing shifts and the whole service is delayed.
  • Secondary risk: removing patatas from oven too early will cause them to sit finished more than ~15 minutes and lose ideal texture.
• Practical mitigation mindset without changing the menu:
  • Pre-measure and mise en place every ingredient before 3:50 PM: have romesco almonds toasted, potatoes sliced and onions ready; set plates and serving bowls out. This reduces active decision-making during the 4:48–5:00 PM window.
  • Use a timer for each critical step. Warm serving dishes in the oven (briefly) after potatoes finish if you need to hold them a few minutes.
  • If the pan does not smoke quickly for searing, increase heat and give one additional minute to preheat rather than prolonging searing time.
• Latest safe start time: You can start as late as 3:50 PM for a 5:00 PM serve.