You can use the video for recipe or if you want to cook at home use the recipe below . Thank you!
6 oz Shishito Peppers
1½ lbs Fingerling Potatoes
1 pinch Saffron
¼ cup Mayonnaise
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
2 Sweet Onions
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.
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.
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.
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.
In a large bowl, combine the grilled potatoes, chopped onion, pepper pieces, chopped olives, reserved spice blend, vinegar, 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!