Grilled Spanish Steak & Potatoes with Shishito Peppers & Saffron Mayo
Summer Grilling

Grilled Spanish Steak & Potatoes

with Shishito Peppers & Saffron Mayo

40 MIN
$19.98/serving 4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
  • Make it 4 Servings
    Add 2 additional servings to my meal.
  • Keep it 2 Servings
    I don't want to make any changes to my meal. View recipe
  • Make it 4 Servings

    From the Test Kitchen

    Chefs! All summer long, we’re bringing you a mix of recipes designed for our favorite outdoor activity—grilling! In this vibrant dish, we’re calling on the bold, bright flavors of Spanish cuisine by coating our steaks in a blend of traditional spices like paprika, cumin, and more, then topping it with a rich, fragrant saffron mayo. It's all complete with a side of grilled shishitos, onion, and fingerling potatoes tossed with olives and tangy sherry vinegar.

    Get Cooking
    • Nutrition
      PER SERVING
    • Calories
      620 Cals (est.)
    fresh
    ingredients
    Grilled Spanish Steak & Potatoes with Shishito Peppers & Saffron Mayo
    Title
    • 4 Steaks
    • 6 oz Shishito Peppers
    • 2 Yellow Onions
    • 1½ lbs Fingerling Potatoes
    • 1 pinch Saffron
    • ¼ cup Mayonnaise
    • 2 Tbsps Sherry Vinegar
    • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
    • 1 oz Castelvetrano Olives

    Tips from Home Chefs

    About Blue Apron

    Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

    We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

    Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

    Get This Recipe Delivered
    Prepare the ingredients & bloom the saffron
    1 Prepare the ingredients & bloom the saffron

    Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Cut the potatoes into 1/4-inch rounds. Peel the onions; cut crosswise into 1/2-inch rounds, keeping the layers intact. Pit and roughly chop the olives. Place the saffron in a bowl; add 1 teaspoon of warm water. Set aside to steep (or bloom) at least 10 minutes.

    2 Assemble the foil packet & grill the potatoes

    Place a large piece of foil on a work surface. Place the potato pieces on one side of the foil. Add 2 tablespoons of water. Drizzle with olive oil and season with salt and pepper; toss to combine. Fold the foil in half over the potatoes. Fold the three open edges inwards to completely seal the packet. Grill 19 to 21 minutes, or until the water has cooked off and the potatoes are tender when pierced with a fork. Remove from the grill and carefully open the foil packet. 

    Assemble the foil packet & grill the potatoes
    Grill the steaks
    3 Grill the steaks

    Meanwhile, pat the steaks dry with paper towels; drizzle with olive oil and season on both sides with salt, pepper, and enough of the spice blend to coat (reserving a pinch). Grill 4 to 5 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and 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.

    4 Grill the vegetables

    Place the onion rounds and peppers in a bowl. Drizzle with olive oil and season with salt and pepper; turn to coat. Grill the onion rounds 8 to 9 minutes per side, or until charred and tender. Grill the peppers 5 to 7 minutes per side, or until charred and tender. Transfer to a cutting board. Roughly chop the grilled onion. Cut the grilled peppers into 1/2-inch pieces, discarding the stems. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers.

    Grill the vegetables
    Finish & serve your dish
    5 Finish & serve your dish

    In a large bowl, combine the grilled potatoes, chopped onion, pepper pieces, chopped olives, reserved spice blend, vinegar, and 1 tablespoon of olive oilToss to coat. Taste, then season with salt and pepper if desired. To the bowl of bloomed saffron, add the mayonnaise; season with salt and pepper. Stir to combine. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the finished vegetables. Top the steaks with the saffron mayo. Enjoy!