• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Place 2 TBSP butter(4 TBSP for 4) in a small microwave-safe bowl and bring to room temperature. Wash and dry produce. • Quarter lemon. Dice potatoes into ½-inch pieces. Halve, core, and thinly slice bell peppers into strips. Roughly chop cilantro. • Grate tomato on the largest holes of a box grater over a separate small bowl; discard any excess skin. (TIP: Trim stem end from tomato to make grating easier!) Add a squeeze of lemon juice and a pinch of salt and pepper. Stir to combine and set aside.

• Toss potatoes on one side of a baking sheet with a large drizzle of oil, half the Fry Seasoning (all for 4 servings), salt, and pepper (for 4, spread potatoes out across entire sheet). Roast on top rack for 5 minutes (you'll add more to the sheet then). • Meanwhile, pat steak* dry with paper towels and season generously all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add steak and sear, turning occasionally, until browned all over, 2-3 minutes.

• Once potatoes have roasted 5 minutes, remove sheet from oven. Carefully transfer steak to opposite side of sheet (for 4 servings, leave potatoes roasting; transfer steak to a second baking sheet and roast on middle rack). Return to top rack and roast until potatoes are browned and tender and steak is cooked to desired doneness, 10-15 minutes. Reserve pan used for steak. • While steak and potatoes cook, toast sourdough until golden; halve on a diagonal. • Once steak is done, transfer to a cutting board and cover with foil to keep warm.

• Heat a drizzle of oil in pan used for steak over medium-high heat. Add bell peppers and cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. Season with salt and pepper. • Remove from heat. Stir in romesco sauce until peppers are fully coated.

• In a third small bowl, combine marinara, paprika, half the garlic powder, and 2 TBSP olive oil (4 TBSP for 4 servings). • To bowl with softened butter, stir in chimichurri until combined. TIP: If butter is not yet softened, microwave for 5-10 seconds.

• Strain grated tomato through a fine-mesh strainer (discard excess liquid). Return tomato to bowl; stir in half the cilantro, remaining garlic powder, and 1 TBSP olive oil (2 TBSP for 4 servings). Spoon over toasted sourdough. • Slice steak crosswise. • Place steak and bell peppers on a serving platter; top steak with chimichurri butter. Place roasted potatoes in a serving bowl; top with tomato sauce, a drizzle of mayonnaise, and remaining cilantro. Serve family style with pan con tomate on the side. *Beef is fully cooked when internal temperature reaches 145°.