Active Time

　　18 minutes

　　Total Time

　　22 minutes

　　Roasted potatoes are pretty delicious all by themselves. But they're even better when you douse them with spicy mayo and a shower of bonito flakes. These pink, feathery-looking shavings of smoked tuna boost the umami in this take on surf and turf.

　　

Ingredients

Serves 4

　　1 pound small fingerling potatoes, halved lengthwise

　　5 tablespoons vegetable oil, such as grapeseed, divided

　　3/4 teaspoon kosher salt, divided

　　1/2 teaspoon freshly ground black pepper, divided

　　1/4 cup plus 1 tablespoon soy sauce, divided

　　1/4 cup hot chile paste, such as sambal oelek

　　1 1/2 pounds skirt steak, cut into four equal-sized pieces

　　1/4 cup chicken or vegetable broth

　　1 1/2 pounds spinach, trimmed if needed

　　3 tablespoons mayonnaise

　　1 tablespoon Sriracha paste

　　Bonito flakes, for serving (optional)

　　

Step 1

Place a rimmed baking sheet in oven and preheat oven to 450°F.

　　

Step 2

In a large bowl, toss potatoes with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer on pre-heated baking sheet, and roast until golden brown and tender, tossing halfway through, about 20 minutes.

　　

Step 3

In a medium bowl, whisk together 2 tablespoons oil, 1/4 cup soy sauce, chile paste, and 1/4 teaspoon each salt and pepper. Add steaks, turning to coat them in the marinade, and let stand at room temperature for 5 minutes.

　　

Step 4

Meanwhile, heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons oil and let oil heat briefly. Working in batches if necessary, sear steaks until medium rare, 3 to 4 minutes per side. Remove steaks from skillet and transfer to a cutting board or plate to rest, reserving skillet.

　　

Step 5

Add broth and remaining 1 tablespoon soy sauce to skillet over medium-high heat, scraping bottom of skillet to deglaze the pan. Add spinach to the skillet and cover; cook until wilted, about 3 minutes.

　　

Step 6

In a medium bowl, mix mayonnaise and sriracha. Divide spinach among four plates and top with steak; serve potatoes alongside, drizzled with sriracha mayo and garnished with bonito flakes, if desired.

　　Editor’s note: 

　　This headnote has been updated as a part of our archive repair project.