Dinner for two
Fresh baked baguette
Cod stuffed piquillos
Roasted pepper sauce
Mojo Pico Sauce
Cooked Peppercorn Steak [Med rare]
Basque Chesse Cake
Medium non-stick pan
Preheat oven to 350 degrees F (175 degrees C).
When the oven is ready, put in the potatoes and the piquillos and leave them in for 15 min or until are hot enough for you.
Heat your non-stick pan to medium high and add 2 tsp of olive oil. When it's shimmering hot add your steak. Sear on one side, without moving it at all, until is nice and golden brown on the first side, about 2-4 minutes. Flip and sear the other side until browned. Put it inside the oven for 5 minutes.
For the Pan Tomate, holding a bread knife so it’s parallel with the cutting board, slice the baguette in half lengthwise (like opening a book). Slice each piece in half lengthwise down the center. Drizzle olive oil over bread and rub each piece to evenly distribute oil and bake until lightly browned (10 min aprox) When the bread is ready spoon a generous amount of tomato sauce over each toast. Let sit at least a minute or two so bread can absorb some of the juices. Drizzle with oil, sprinkle with sea salt, and top as desired.
When the timer for the steak goes off, pull it out the oven, let it rest for at least 5 minutes. Sliced and drizzle with olive oil and sea salt. The meat should have a faint rose color near the center.