Sizzling Steak with Fries and Blistered Padron Peppers

Method

1. 1

   Step 1: Soak the potato batons in cold water for 30 minutes to rinse off surface starch, then drain and dry them thoroughly on towels. Season the steaks with kosher salt and let them sit out.

2. 2

   Step 2: Heat the peanut oil in a heavy pot to 325F. Fry the potatoes in two batches for 5 to 6 minutes, until soft and pale but not browned. Lift them onto a rack.

3. 3

   Step 3: Put two cast-iron sizzler plates, or one small cast-iron skillet, in the oven and heat it to 450F.

4. 4

   Step 4: Heat a ridged grill pan over high heat until it smokes. Rub the steaks with 1 tbsp olive oil and pepper. Lay them diagonally on the ridges for 2 minutes, rotate 90 degrees for 1 1/2 minutes to make crosshatch marks, then flip and repeat, until the centers read 125F.

5. 5

   Step 5: Move the steaks to a board with the butter, garlic and paprika on top and rest 8 minutes; they will rise to 130 to 135F for medium-rare.

6. 6

   Step 6: Meanwhile raise the peanut oil to 375F and fry the potatoes again for 3 to 4 minutes, until deep golden and rattling. Drain and toss with kosher salt.

7. 7

   Step 7: Heat the remaining 2 tbsp olive oil in a skillet over high heat. Add the padrons and toss for 3 to 4 minutes, until the skins blister and slump. Tip them into a bowl and shower with flaky salt.

8. 8

   Step 8: Carefully pull out the hot plates, set a steak on each with its garlicky butter, and pile the fries and peppers alongside. Warn everyone that the plates are hot.

• #gluten-free
• #crowd-pleaser
• #high-protein