Paprika-Rubbed Steak with Crispy Potatoes and Blistered Shishito Peppers

Get ready for a sizzling steak dinner that brings bold Spanish flavors to your table. Tender ranch steak is seasoned with a savory paprika blend and pan-seared to perfection, then paired with crispy twice-cooked potatoes and blistered shishito peppers. A smoky romesco sauce and creamy paprika aioli add the perfect finishing touch.

This dish is all about texture and contrast: the juicy steak, the crunchy potatoes and the slightly charred peppers come together for a satisfying meal. The citrus salt on the peppers brightens every bite, while the sauces add depth and richness. It’s a restaurant-quality dinner you can easily make at home.

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Ingredients

6 tablespoon Romesco SauceView ingredient guideLike ingredientDislike ingredient

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Savory Paprika BlendView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

8 ounce Shishito PeppersView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Peel and dice potatoes into ½-inch pieces. Zest and quarter the lemon.
2. Place potatoes in a medium microwave-safe bowl. Season with half the garlic powder and a pinch of salt. Cover tightly with plastic wrap and microwave until just tender, 5-7 minutes. (They can still be slightly firm; they’ll finish cooking later.) Pat dry with paper towels to remove excess moisture.
3. Meanwhile, in a small bowl, combine mayonnaise, ½ teaspoon of the savory paprika blend and a squeeze of lemon juice. Refrigerate until ready to serve. In another small bowl, mix 1 teaspoon salt with lemon zest to taste; set aside.
4. Heat a ⅓-inch layer of oil in a large pan over medium-high heat. Carefully add the potatoes and cook, stirring occasionally, until golden and crispy, 5-7 minutes. Work in batches if needed. Transfer to a paper-towel-lined plate and season immediately with salt.
5. Pat steak dry with paper towels. Season all over with remaining garlic powder, as much of the remaining paprika blend as desired (about half), salt and pepper. Heat a drizzle of oil in a second large pan over medium-high heat. Add steak and cook to desired doneness, 4-7 minutes per side. Transfer to a cutting board and let rest. Wipe out the pan.
6. In the same pan used for steak, heat a drizzle of oil over medium-high heat. Add shishito peppers and cook, stirring occasionally, until browned and blistered, 2-3 minutes. Season with the lemon-salt mixture and transfer to a plate.
7. Slice the steak against the grain. Divide steak, potatoes and peppers among plates. Top steak with romesco sauce and serve paprika aioli on the side for dipping potatoes. Serve with remaining lemon wedges.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with flank steak, sirloin or ribeye. Adjust cooking time as needed.

What if I can't find shishito peppers?

You can use padrón peppers or small bell peppers. Cook until blistered for similar flavor.

Can I make the potatoes ahead of time?

Yes, you can microwave and fry the potatoes in advance, then reheat in a hot pan before serving.