Ingredients serve 4

 4*100gr minute steaks

½ teasepoon smoked paprika (Pimenton) 

60ml olive oil 1 kg potatoes

200gr  green beans , trimmed

3 chargrilled  capiscium

Pinch chilli flakes

1 tablespoon red wine vinegar

3 riped tomatoes, seeded removed, sliced

50gr whole roasted almonds, chopped   

Method

Rub steaks with paprika and 1tablespoon oil, then season . Set aside.

Place potatoes in a saucepan and cover with cold water. Bring to the boil over medium- high heat then reduce to medium and cook for 15 minutes until tender , adding beans for the final 2 minutes . Drain quarterly potatoes and set aside. Meanwhile place capiscium 30gr almonds and remaining 2 tablespoon oil loose paste. Season to taste and set dressing aside. Preheat a charge grill or frying pan.

Remove from pan and rest looselycovered with foil for 2 minutes . Toss the beans , potato and remaining tomato and almonds. Divide the rumesco salad among 4 plates and serve with steaks. 

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