• Start the potatoes first. Peel and cut them into about 3/4" cubes, then put them in a large pan and cover them with water. Add 2 - 3 teaspoons of salt to the water. If you have a lid that will fit, cover the pan and bring to a boil. Let the potatoes cook until they can be penetrated with a fork, but not fall apart, start checking about 5 minutes after they come to a boil.
• While the potatoes are cooking prepare the salad however you like it and set it aside until ready to serve.
• Next, make the brava sauce for the potatoes. Mix about 1/4 cup each of mayonnaise and ketchup plus a generous dash of hot sauce in a bowl. Taste and adjust the mix to suit your taste. We like ours a little spicy. Set aside.
• Now, pound the steak a little thinner if needed, then rub a little olive oil into both sides of the steak and season with salt and pepper.
• If the roasted red peppers are whole, you can slice them into strips. The equivalent of one whole pepper is enough for 2 to 3 people.
• When the potatoes are just shy of being cooked, drain them into a colander and place them back into the hot pan to let them dry a little bit. Season them with salt, pepper and smoky paprika. Use a large spoon to gently mix the potatoes and distribute the seasoning. The action of mixing roughs up the surface of the potatoes and helps them form a crispy crust when they are fried.
• Put the potatoes back into the colander to hold them while you clean out the pan.
• Pour about 1/2" of vegetable oil into the pan and heat until you see the surface begin to shimmer.
• Add the potatoes, a few at a time in one layer if possible. Try not to fiddle with them so they will form a crust. When you can turn them easily, give them a stir every once in awhile to brown them on all sides. Adjust the heat to prevent them from browning too quickly.
• Start heating the pan for the steak just before you're ready to remove the potatoes. You can add a little oil to the pan if yours tends to stick.
• The potatoes are ready when the outside is golden brown and the inside is cooked through and fluffy. Remove the potatoes to a plate lined with paper towels to drain. Season with more salt, pepper and paprika. Cover to keep them warm.
• Start cooking the steaks. Let the steak tell you when it's ready to turn. It should release easily from the skillet. Thinner steaks will take less time than thicker ones. Once it's turned you can reduce the heat to cook the other side.
• After you've flipped the steak, arrange the roasted red peppers around the steak to heat them through.
• When the steak is cooked as you like it, remove it to a plate to rest while you cook the eggs.
• Either use a small skillet or quickly wash and dry the skillet you cooked the steak in (you just need to get rid of any residue, it doesn't have to be a full clean.)
• Fry the eggs the way you like them. You can cook them all at once or separately as you prefer. Transfer them to a plate to hold as they're cooked.

Let's plate up!

• Cut the steak into portions as needed and arrange one on each plate. Divide any collected juices and the roasted red peppers over each portion.
• Transfer a serving of potatoes to each plate and drizzle with the brava sauce. Serve the remainder at the table.
• Add the salad and arrange the fried egg on top of the plate.
• At the table drizzle a little olive oil and red wine vinegar over the salad (you need less than you think.) Try the salsa brava on your salad if you're not a fan of oil and vinegar. Season the whole plate with salt and pepper. Serve with bread.