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

Grilled Spanish Steak & Potatoes

with Shishito Peppers & Saffron Mayo

40 MIN
$10.94/serving 4 Servings
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  • with Flank Steaks

    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.

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    • Nutrition
    • Calories
      610 Cals (est.)
    Grilled Spanish Steak & Potatoes with Shishito Peppers & Saffron Mayo
    • 4 Flank Steaks
    • 1¼ lbs Fingerling Potatoes
    • 1 pinch Saffron
    • 6 oz Shishito Peppers
    • ¼ cup Mayonnaise
    • 2 Yellow Onions
    • 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

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    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 2 teaspoons of 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 all but a pinch of the spice blend. 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.

    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, turning occasionally, 5 to 7 minutes, 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, vinegar, remaining spice blend, and 1 tablespoon of olive oil. Toss 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!