Talk about a winner!

4 (14-ounce) ribeye steaks
2 tablespoons olive oil
Kosher salt and freshly ground pepper (to taste)
1/4 cup olive oil (plus more to drizzle)
4 large cloves garlic (peeled, thickly sliced or smashed)
1/2 cup Marcona almonds
1 and 1/2 cups piquillo peppers (drained, roughly chopped)
2 tablespoons sherry vinegar (plus more to drizzle)
flaky sea salt (to taste)
Kosher salt and freshly ground pepper (to taste)

For the Grilled Ribeye: Heat a grill or grill pan over medium-high heat.
Season the ribeyes on both sides with Kosher salt and freshly cracked black pepper. Drizzle steaks with olive oil, then place them on the grill. Cook until golden brown and crispy, about 3-5 minutes. Flip and cook until desired doneness. For medium rare, cook until internal temperature reaches 130ºF to 135ºF. Remove from the grill and allow to rest for 5 minutes before slicing.
For the Romesco Sauce: In a large saute pan over medium-low heat, warm olive oil. Add garlic, and cook, stirring occasionally, until lightly browned and softened, 2-3 minutes. Add the almonds and cook, tossing occasionally, until toasted, about 2 minutes. Add the peppers and season with Kosher salt. Cook until warmed through, about 1 minute more. Transfer mixture to a blender and puree until smooth. Remove to a medium bowl and stir in sherry vinegar. Season with more salt if necessary and set aside to cool completely.
To serve, spread the romesco sauce on to a wooden cutting board, then drizzle with olive oil and sherry vinegar. Place the steak on top of the mixture before slicing. Slice the steak, sprinkle with flaky sea salt, drizzle with a little more olive oil and serve!
Tip: If your local market does not carry piquillo peppers, red bell peppers make an excellent substitute!