Spanish-Style Steak & Crispy Fried Potatoes

🥘 Ingredients

• black pepper
  1 tsp
• cooking oil
  3 tbsp
• garlic powder
  1 tsp
• lemon
  1 piece
• mayonnaise
  2 tbsp
• potatoes
  1 lb
• ranch steak
  2 pieces
• romesco sauce
  2 tbsp
• salt
  1 tsp
• savory paprika blend
  1 tsp
• shishito peppers
  1 c

🍳 Cookware

• medium bowl
• small bowl
• large pan
• large pan

1. 

   1

   Wash and dry all produce.
2. 

   2

   Place potatoes in a medium bowl and season all over with half the garlic powder and a pinch of salt . Cover tightly with plastic wrap and microwave until just tender ⏱️ 5 minutes .

   potatoes: 1 lb, garlic powder: 1 tsp, salt: 1 tsp
3. 

   3

   While potatoes cook, in a small bowl , combine mayonnaise , ½ tsp savory paprika blend , a squeeze of lemon juice, and a pinch of black pepper . Refrigerate until ready to serve.

   mayonnaise: 2 tbsp, savory paprika blend: 1 tsp, lemon: 1 piece, black pepper: 1 tsp
4. 

   4

   Heat a ⅓-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 minutes .

   cooking oil: 3 tbsp
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 minutes per side.

   ranch steak: 2 pieces
6. 

   6

   Heat a drizzle of cooking oil in pan used for steak over medium-high heat. Add shishito peppers ; cook, stirring occasionally, until browned and blistered ⏱️ 2 minutes .

   shishito peppers: 1 c
7. 

   7

   Slice steak against the grain. Serve with romesco sauce and the chilled paprika aioli.

   romesco sauce: 2 tbsp