Spanish-Style Chimichurri Butter Rib-Eye

• Toss potatoes on one side of a baking sheet with a large drizzle of oil, half the Fry Seasoning (all for 4 servings), salt, and pepper (for 4, spread potatoes out across entire sheet). Roast on top rack for 5 minutes (you'll add more to the sheet then). • Meanwhile, pat steak* dry with paper towels and season generously all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add steak and sear, turning occasionally, until browned all over, 2-3 minutes.

• Once potatoes have roasted 5 minutes, remove sheet from oven. Carefully transfer steak to opposite side of sheet (for 4 servings, leave potatoes roasting; transfer steak to a second baking sheet and roast on middle rack). Return to top rack and roast until potatoes are browned and tender and steak is cooked to desired doneness, 10-15 minutes. Reserve pan used for steak. • While steak and potatoes cook, toast sourdough until golden; halve on a diagonal. • Once steak is done, transfer to a cutting board and cover with foil to keep warm.

• Heat a drizzle of oil in pan used for steak over medium-high heat. Add bell peppers and cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. Season with salt and pepper. • Remove from heat. Stir in romesco sauce until peppers are fully coated.

• In a third small bowl, combine marinara, paprika, half the garlic powder, and 2 TBSP olive oil (4 TBSP for 4 servings). • To bowl with softened butter, stir in chimichurri until combined. TIP: If butter is not yet softened, microwave for 5-10 seconds.