Spanish-Style Steak & Crispy Fried Potatoes

🥘 Ingredients

• black pepper
• cooking oil
  2.667 tbsp
• garlic powder
  2 tsp
• lemon
  2 unit
• mayonnaise
  1/2 c
• plastic wrap
• potatoes
  2 lb
• ranch steak
  20 oz
• romesco sauce
  3/4 c
• salt
  2.667 tbsp
• savory paprika blend
  2 tbsp
• shishito peppers
  1 lb

🍳 Cookware

• medium microwave-safe bowl
• small bowl
• small bowl
• large pan
• paper towel
• large pan
• cutting board

1. 

   1

   Wash and dry all produce. Peel and dice potatoes into 1/2-inch pieces. Zest and quarter lemon .

   potatoes: 2 lb, lemon: 2 unit
2. 

   2

   Place potatoes in a medium microwave-safe bowl and season all over with half the garlic powder (you'll use the rest later) and a pinch of salt . Cover tightly with plastic wrap and microwave until just tender, ⏱️ 5-7 minutes . TIP: It's OK if potatoes are still a bit firm - they'll finish cooking in Step 4.

   garlic powder: 2 tsp, salt: 2.667 tbsp, plastic wrap
3. 

   3

   While potatoes cook, in a small bowl , combine mayonnaise , 1/2 tsp savory paprika blend (you'll use more later), and a squeeze of lemon juice (1 tsp savory paprika blend and a big squeeze of lemon juice for 4 servings). Refrigerate until ready to serve. In a separate small bowl , combine 1 tsp salt (2 tsp for 4) with as much lemon zest as you like. Set aside until ready to use in Step 6. TIP: If you have flaky sea salt on hand, this is the perfect opportunity to use it!

   mayonnaise: 1/2 c, savory paprika blend: 2 tbsp
4. 

   4

   Heat a 1/3-inch layer of cooking oil in a large pan over medium-high heat. Once oil is hot, carefully add potatoes and cook, stirring and flipping occasionally, until golden and crispy all over, ⏱️ 5-7 minutes . TIP: Work in batches to avoid overcrowding. Lower heat if potatoes begin to brown too quickly. Transfer to a paper towel -lined plate and immediately season with salt and black pepper . Set aside until ready to serve.

   cooking oil: 2 tbsp, black pepper
5. 

   5

   Heat a drizzle of cooking oil in a second large pan over medium-high heat. Once oil is hot, add ranch steak and cook to desired doneness, ⏱️ 4-7 minutes per side. Turn off heat; transfer to a cutting board . Wipe out pan.

   cooking oil: 2 tsp, ranch steak: 20 oz
6. 

   6

   Heat a drizzle of oil in pan used for steak over medium-high heat. Add shishito peppers ; cook, stirring occasionally, until browned and blistered, ⏱️ 2-3 minutes . Season with lemon salt. Transfer to a plate.

   shishito peppers: 1 lb
7. 

   7

   Slice steak against the grain. Divide steak, potatoes, and shishito peppers between plates in separate sections. Top steak with romesco sauce and serve paprika aioli on the side for dipping potatoes. Serve with remaining lemon wedges.

   romesco sauce: 3/4 c