Rosemary-Speared Beef with Piquillo, Grilled Scallions, and Romesco

Name: Rosemary-Speared Beef with Piquillo, Grilled Scallions, and Romesco (Carne al Romero, Piquillo, y Calçots con Romesco)
Cuisine: Spanish
Ingredients: 2 tablespoons olive oil, plus more for the scallions; 1½ teaspoons kosher salt, plus more for the scallions; ½ teaspoon freshly ground pepper, plus more for the scallions; ¼ teaspoon red pepper flakes; 1 pound sirloin beef, cut into 1-inch cubes; 2 tablespoons chopped fresh rosemary leaves, plus 16 whole sprigs fresh rosemary; 2 tablespoons chopped fresh rosemary leaves, plus 16 whole sprigs fresh rosemary; 1 bunch scallions, cleaned and trimmed; 1 baguette, sliced and toasted; 2 cups Salsa Romesco; 4 roasted and preserved piquillo peppers, quartered

Carne al Romero, Piquillo, y Calçots con Romesco

Preparation info

Yield:
16
pintxos

Difficulty
Easy

Appears in

Tapas Espana

By Catherine Alioto

Published 2026

About

This pintxo is inspired by the springtime Catalan festival Calçotada, which celebrates the arrival of a unique variety of scallions called calçots. The calçots, which are a larger version of the scallions used here, are grilled and served with grilled meats and romesco sauce.

Ingredients

2 tablespoons olive oil, plus more for the scallions
1½ teaspoons kosher salt, plus more for the scallions

Method

In a large bowl, whisk together the oil, salt, black pepper, and red pepper flakes. Add the beef and stir to coat well. Cover and refrigerate for 2 hours, or overnight.

Preheat a grill to medium-high heat.

Sear the beef on the grill over medium-high heat until caramelized and golden, 4 to 5 minutes, turning occasionally. Using tongs, remove the meat from the grill and set aside.