Flank Steak with Romesco Sauce

• 2 Tbsp. sliced almonds
• 2 (3/4 oz) slices whole-grain bread, torn into 2-inch pieces
• 4 tsp. extra-virgin olive oil
• 2 tsp. minced garlic
• 1/4 tsp. smoked paprika
• 1 Tbsp. sherry vinegar
• 7 oz. jar drained roasted red peppers
• 1/2 tsp. coarse salt, divided
• 1 lb. flank steak
• 1/4 tsp. freshly ground black pepper

1. Heat broiler.  Arrange almonds and bread in a single layer on a baking sheet.  Broil 1 minute or until lightly browned.  Add to a food processor; process until coarsely ground.  
2. In a small skillet, heat oil, garlic and paprika on medium 1 minute or until garlic begins to brown.  Add garlic mixture, sherry vinegar, red peppers and 1/8 tsp. salt to bread mixture; process until smooth.  
3. Sprinkle steak evenly with remaining salt and the black pepper.  Broil steak 5 minutes on each side or until desired doneness.  Let stand 5 minutes.  Cut steak diagonally across the grain into thin slices.  Serve with sauce.