Garlic Shrimp & Spanish-Style Potatoes

with Onion & Bell Pepper

40 MIN

+$0.95/serving 2 Servings

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with Flank Steaks

From the Test Kitchen

Tender potatoes tossed with spices like cumin, paprika, and more are a robust complement to plump, juicy shrimp, sautéed in butter and garlic for a piquant kick of flavor.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious

Nutrition

PER SERVING
Calories

570 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Flank Steaks
¾ lb Potatoes
2 cloves Garlic
1 Bell Pepper
1 Tbsp Sherry Vinegar
1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
1 bunch Chives
1 Yellow Onion
1 oz Salted Butter

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare & roast the potatoes

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Medium dice the potatoes; place on the sheet pan. Drizzle with olive oil and season with salt, pepper, and half the spice blend (you will have extra). Toss to coat; arrange in an even layer. Roast 18 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients

Meanwhile, halve, peel, and thinly slice the onion. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Slice the chives into 1/2-inch pieces.

3 Cook the vegetables

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the sliced pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring occasionally, 30 seconds to 1 minute, or until the liquid has cooked off. Transfer to a large bowl; cover with foil to keep warm. Rinse and wipe out the pan.

4 Cook the steaks

Pat the steaks dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 4 minutes, or until lightly browned. Flip the steaks and add the butter and chopped garlic. Cook, frequently spooning the butter over the steaks, 2 to 4 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this. Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

5 Finish the vegetables & serve your dish

Add the roasted potatoes to the bowl of cooked vegetables; stir to combine. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the finished vegetables topped with the sliced steaks and sliced chives. Enjoy!

Tips from Home Chefs