Preheat your oven to 375°.

Slice the top third of the garlic head off to expose the cloves.

Place the tomatoes onto a sheet pan along with the prepared head of garlic and drizzle with olive oil. Roast in your preheated oven for 25 minutes or until the skin starts to bubble and the tomatoes start to turn golden. Remove and when cool, peel the tomatoes and discard the skins.

Transfer the garlic to a smaller sheet pan, drizzle with a little more olive oil and add the almonds to the pan. Bake for 8-10 more minutes, tossing the almonds halfway through until they are golden brown and fragrant. Once the garlic head is cool enough to handle, squeeze the garlic head to release the roasted garlic cloves.

In the bowl of your food processor add the peeled tomatoes, chopped fresh garlic, roasted garlic, toasted almonds, ancho chili powder and torn stale {or lightly toasted} bread. Pulse {with the lid in place} a few times to get the almonds slightly chopped.

Scrape down the sides, secure the lid and with the food processor on, slowly pour in 1/4 cup of olive oil.

Stop to scrape down the sides one more time and repeat with the remaining olive oil. Then season with the half teaspoon of kosher salt, and a tablespoon or more {to personal taste} of red wine vinegar. Pulse until relatively smooth but still with a little texture from the almonds.

Preheat your oven to broil, line a rimmed sheet pan with foil and set a oven safe rack on top of the foil. Or simply use a broiler pan.

Trim off any excess fat from the steak. Rub with the olive oil and season both sides with a quarter teaspoon of salt and pepper on both sides.

Place your steak onto the rack {or broiler pan} and place in the highest part of your oven, directly under the broiler. Crack the door and broil the steak for 5-7 minutes a side, depending on how well done you prefer your steak. To avoid a tough flank steak, keep it at a medium-medium rare doneness.

Once the steak has cooked, use tongs to remove it and place it on a cutting board, tented with foil to keep it warm while it rests for 5 to 8 minutes.

Slice and serve with a few spoonfuls of the Romesco sauce over top.