Summer Grilling

Grilled Spanish Steak & Potatoes

with Shishito Peppers & Saffron Mayo

40 MIN

2 Servings

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Keep it 2 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.
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Nutrition

PER SERVING
Calories

670 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Steaks
3 oz Shishito Peppers
¾ lb Fingerling Potatoes
2 Tbsps Mayonnaise
2 Tbsps Sherry Vinegar
1 oz Castelvetrano Olives
1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
1 pinch Saffron
1 Sweet Onion

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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 onion; 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 rounds 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.

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 softened. Grill the peppers, turning occasionally, 6 to 8 minutes, or until charred and softened. 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.

5 Finish & serve your dish

In a large bowl, combine the grilled potatoes, chopped onion, pepper pieces, chopped olives, reserved spice blend, half the vinegar (you will have extra), and 2 teaspoons 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!