patatas bravas + skirt steak {barcelona inspiration}

One of our favorite things from our Barcelona trip (which I will write about soon!) was the food.  We had tapas at several places, and an item we tried and loved multiple times was bravas.  While we had them in many formats, they were generally some form of potatoes (fries, tots, roasted) with a thick & spicy tomato sauce and an amazing garlic aioli dipping sauce.  Another favorite was a simple skirt steak, topped with essentially the same tomato + garlic aioli combo.  

So of course we had to try to recreate this deliciousness.  


I was surprised at how amazing this was, even on our first try.  It was a little labor intensive for just one meal (yes, we ate it all in one sitting) but it was so worth it.  In order, here's what we did:


Patatas Bravas
1.5 lb small white potatoes, scrubbed and cut into 1" cubes
Olive oil
Sea salt
Pepper
8-10 cloves garlic, washed but unpeeled
Parsley, washed and chopped (garnish) 

1. Place cubed potatoes into a baking dish.  We used a 10" square Pyrex and it worked great.  
2. Add olive oil and toss till potatoes are coated.  Add sea salt and pepper and toss.
3. Add unpeeled garlic and bake at 425 until golden and slightly crispy.  The garlic will roast to be used in the garlic aioli.. yum!  Start making the spicy tomato sauce. 
4. Serve in a large bowl, alternating layers of spicy tomato sauce and roasted potatoes.  Top with parsley and garlic aioli.

Spicy Tomato Sauce
2 cloves garlic, peeled and pressed
1/2 medium onion, diced
Olive oil
1 can diced tomato, preferably fire roasted
1 small can / 4 heaping tbsp tomato paste
1 chili pepper diced
2 tbsp white wine vinegar
Sea salt to taste

1. Place diced onion, garlic, and olive oil in a sauce pan and cook until onion is translucent. 
2. Add can of diced tomatoes, tomato paste, chili pepper, white wine vinegar, and salt.  Mix to combine.
3. Cover and simmer over low-med heat, mixing occasionally.  Start prepping the skirt steak. 

 

 
Skirt Steak
~1 lb skirt steak
Sea salt
Pepper
Crushed red pepper
Olive oil

1. Cut skirt steak into strips 6" long and place in a skillet with olive oil.  Season both sides with sea salt, pepper, and crushed red pepper to taste.
2. Cook on high heat for 4 min each side, or according to instructions.  Ours was about 3/4" thick and 4 min per side got us a nice medium rare. 
3. Let "rest" a few minutes prior to serving.  Meanwhile, make the garlic aioli.  Top the steak with spicy tomato sauce and garlic aioli.  

 
Garlic Aioli
1/3 cup light mayo, or make your own.  We weren't that ambitious
Roasted garlic from above 

1. Peel roasted garlic and remove any tough parts.  Place in a small bowl and mash with a fork.
2. Add mayo and mix. Serve atop bravas and skirt steak, with plenty extra on the side for dipping :)