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.

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.

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. 

Transfer to a paper-towel-lined plate and immediately season with salt. 

Set aside until ready to serve.

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.

Turn off heat; transfer to a cutting board. Wipe out pan.

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.

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.