Skirt Steaks with Romesco

Yeah, it's been a while. How's it goin'? Quarter a tomato, season with salt and pepper, and lay a few sprigs of thyme across the top. Roast at 400 for half an hour, or until soft. Toast hazelnuts and almonds until slightly browned and fragrant. When tomatoes are soft, toss some cubed bread on top and stick back into oven until bread is browned. Char a bell pepper, then throw it in a covered container to loosen the char. Peel and dice, removing the seeds.  Toss the bread/tomato mixture into a food processor with the nuts, the bell pepper, and a few cloves of garlic. Pulse and then puree, adding a few splashes of Nam Pla and a good amount of olive oil until smooth. Create a spice blend for the steaks using ground toasted fennel seed, cayenne pepper, salt, sugar, and black pepper. Season the steaks with the rub, and the grill. It was raining, I used a grill pan, shut up. Serve topped with the romesco. Shown here with charred asparagus (which also goes great with romesco).