Preheat the oven to 200C.

Cut the potatoes into wedge shapes and toss with 1 tsp of smoked paprika, the plain flour and plenty of salt. Add the sunflower oil to a baking tray. Arrange the potato wedges on top so they are evenly spaced, and well coated in oil. Roast for around 45 minutes - 1 hour, turning a few times during cooking until they are crisp and golden.

Brush the steak with a little oil from the jar of peppers and rub 1 tsp of paprika into both sides with some black pepper. Don't add salt at this stage or it will draw the moisture out of the steak!

For the romesco sauce, start by toasting the flaked almonds. Add the peppers to a blender (reserving 2 tbsp of the oil) along with the almonds, 1 tsp of smoked paprika and a good pinch of salt. Blitz until smooth, but still textured.

To cook the steak, heat a dry pan until it's piping hot. Add the steak; it should loudly sizzle instantly. Cook the steak for approximately 2-3 minutes on each side until will charred and rest for 5 minutes.

Slice the steak and serve with a good dollop of the romesco sauce, a pile of wedges and a handful of watercress dressed with some of the reserved oil from the jar of peppers.