Remove the steak from the refrigerator 20–30 minutes before cooking. Pat dry with paper towels. Rub both sides with 1 tbsp olive oil, then season evenly with 1 tsp kosher salt, 1/2 tsp black pepper and 1/4 tsp garlic powder.

Sear the steak

Heat a heavy skillet (cast-iron preferred) over high heat until very hot, about 3–4 minutes. Add the steak and sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes for medium-rare (adjust time +/- for thickness). If using, add 1 tbsp butter and the herb sprig to the pan after flipping and baste the steak for 30–60 seconds with a spoon.

Rest and slice

Transfer the steak to a cutting board and let rest 5–8 minutes to redistribute juices. Slice thinly against the grain into bite-size strips or slices suitable for plating.

Patatas Bravas (crispy spicy potatoes)

Par-cook the potatoes

Place the cubed potatoes in a medium pot, cover with cold water and bring to a simmer. Add a pinch of salt. Simmer gently until just tender when pierced with a knife, about 6–8 minutes. Do not overcook. Drain thoroughly and let dry in the colander for a few minutes; spread on a tray to dry further.

Season and crisp

Toss the drained, mostly dry potatoes with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp sweet paprika, 1/2 tsp garlic powder, 3/4 tsp kosher salt and 1/4 tsp black pepper so they are evenly coated.

Pan-fry or shallow-fry for extra crispiness

Heat a large skillet over medium-high heat and add 1/2 cup neutral oil. When the oil shimmers, add potatoes in a single layer (work in batches if needed). Fry, turning occasionally, until all sides are golden and crisp, about 8–10 minutes total. Transfer to a paper-towel lined tray and blot excess oil. Alternatively, roast at 450°F (230°C) on a baking sheet for 25–30 minutes, turning once, for a lower-oil option.

Spicy Tangy Sauce

Whisk the sauce

In a small bowl, combine 1/4 cup mayonnaise, 1 1/2 tbsp tomato paste, 1 tbsp sherry or red wine vinegar, 1 tsp harissa (or substitute), 1/2 tsp smoked paprika, 1/2 tsp honey, 1/2 tbsp lemon juice and 1 tbsp water. Whisk until smooth. Taste and adjust heat or acidity: add a little more vinegar for tang, honey for sweetness, or harissa for heat. Season with 1/4 tsp salt. Thin with small amounts of water if needed to reach a drizzling consistency.

Eggs & Finish

Cook the eggs to order

Heat a nonstick skillet over medium-low. Add 1 tbsp butter or olive oil and let melt. For sunny-side-up: crack the eggs into the pan, season with 1/8 tsp salt and a light dusting of pepper, cover loosely and cook until whites are set but yolks still runny, about 3–4 minutes. For over-easy/medium: cook until edges set, flip gently and cook 15–45 seconds more for over-easy or 1 minute for over-medium. For scrambled: whisk eggs and cook, stirring, until soft-cooked.

Plate and assemble

Divide the patatas bravas between plates. Arrange sliced steak beside or on top of the potatoes. Place the two eggs where visible. Spoon 2–3 tbsp of the spicy tangy sauce over the potatoes and a little over the steak if desired. Sprinkle chopped parsley over the dish and add the lemon wedge on the side.

Serve

Serve immediately so the eggs are hot and yolks runny (if requested). Provide extra sauce at the table. Leftover steak can be reheated gently; potatoes are best fresh for crispness.