Spanish-Style Steak & Crispy Fried Potatoes
with Shishito Peppers, Romesco Sauce & Paprika Aioli
- Eggs
In this sizzling supper, tender paprika-seasoned steak pairs beautifully with crispy twice-cooked potatoes and blistered shishito peppers with citrus salt. Smoky, nutty romesco sauce and paprika aioli provide saucy steakhouse swagger with a Spanish twist!
Ingredients
6 tablespoon
Romesco Sauce
16 ounce
Potatoes
1 tablespoon
Savory Paprika Blend
1 unit
Lemon
10 ounce
Ranch Steak
4 tablespoon
Mayonnaise
(Contains: Eggs)
8 ounce
Shishito Peppers
1 teaspoon
Garlic Powder
Not included in your delivery
4 teaspoon (tsp)
Salt
2 tablespoon (tbsp)
Cooking Oil
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
Peel and dice potatoes into ½-inch pieces. Zest and quarter lemon.
-
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.
- Once potatoes are done, dry off any excess moisture with paper towels.
-
While potatoes cook, in a small bowl, combine mayonnaise, ½ 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.
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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!
-
Heat a ⅓-inch layer of 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.
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Transfer to a paper-towel-lined plate and immediately season with salt.
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Set aside until ready to serve.
- Meanwhile, pat steak* dry with paper towels and season all over with remaining garlic powder, as much remaining Savory Paprika Blend as you like (we used about half), salt, and pepper.
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Heat a drizzle of oil in a second large pan over medium-high heat. Once oil is hot, add steak and cook to desired doneness, 4-7 minutes per side.
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Turn off heat; transfer to a cutting board. Wipe out pan.
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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.
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Season with lemon salt. Transfer to a plate.
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Slice steak against the grain.
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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.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The romesco sauce, paprika aioli, and steak seasoning were widely praised as a delicious combination 🥩. Opinions on the shishito peppers were split — many loved them as a fun, unique side, while others found them too bitter, seedy, or spicy.
- Ease of prep: This meal has several simultaneous steps and can take longer than the estimated time, especially when frying potatoes and cooking steak at the same time.
- Suggestions: Marinate the steak at room temperature for 30 minutes before cooking to improve tenderness and flavor. If the peppers feel overwhelming, try slicing them and tossing with the potatoes instead of serving whole — it softens the texture and distributes the flavor more evenly.
- Leftovers: No strong leftover feedback from reviewers.
- Steak: Several reviewers found the ranch steak tough or unevenly shaped — cutting it into more uniform pieces before searing helps it cook more evenly and stay tender.
