Method

• 1.
  Rub steaks with paprika and 1 tablespoon oil, then season. Set aside.
• 2.
  Place potatoes in a saucepan and cover with cold water. Bring to the boil over medium-high heat, then reduce heat to medium and cook for 12-15 minutes until tender, adding beans for the final 2 minutes. Drain, quarter potatoes and set aside.
• 3.
  Meanwhile, place capsicums, chilli, vinegar, one-third of the tomato, 30g almonds and remaining 2 tablespoons oil in a small food processor and whiz until a loose paste. Season to taste, then set dressing aside.
• 4.
  Preheat a chargrill or frypan over medium-high heat. Cook the steaks for 30 seconds each side or until just cooked through. Remove from the pan and rest, loosely covered with foil, for 2 minutes.

• 5.
  Toss the beans, potato and remaining tomato and almonds with the dressing and season. Divide the Romesco salad among 4 serving plates and serve with steaks.