Add 1/4 tsp of sea salt and 1/4 tsp of ground black pepper to both sides of an 8oz flank steak.
Slice the flank steak into thin strips.
Heat a pan over higher heat, then cook the flank steak for approximately 3-4 minutes, turning throughout.
While the flank steak is cooking, move it to the side of the pan, then add 2 cloves of diced garlic, 1/4 cup of sliced almonds, and 1 cup of cherry tomatoes on the other side of the pan.
Cook the tomato mixture for 1-2 minutes, then remove it from the pan and add it to the blender.
In the same blender, add 1 roasted red pepper, 1/4 cup of olive oil, 1 tbsp of red wine vinegar or sherry vinegar, and 1/4 tsp of red pepper flakes, then blend until it reaches a smooth consistency.
Once the flank steak is cooked, remove it from the heat, add it to a plate, and top with the romesco sauce.