Preheat the oven 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 all but a pinch of the spice blend. Toss to coat; arrange in an even layer. Roast 20 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, halve, peel, and thinly slice the onion(s). Cut off and discard the stem of the pepper(s). Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Quarter and deseed the lemon(s). Peel 2 cloves of garlic (or 4 cloves for 4 servings); roughly chop 1 clove (or 2 cloves for 4 servings). Using a zester or the small side of a box grater, finely grate the remaining clove(s) into a paste. In a bowl, combine the mayonnaise, remaining spice blend, the juice of 1 lemon wedge, and as much of the garlic paste as you'd like.

In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion(s); season with salt and pepper. Cook, stirring occasionally,3 to 4 minutes, or until lightly browned. Add the sliced pepper(s) and chopped garlic. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 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.

Pat the steaks dry with paper towels; season with salt and pepper on all sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 5 to 10 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. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain.

*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.

To the bowl of cooked vegetables, add the roasted potatoes and a drizzle of olive oil. Stir to combine. Serve the finished potatoes and vegetables topped with the sliced steaks and garlic aioli. Serve the remaining lemon wedges on the side. Enjoy!