• prep: 18 min
• cook: 22 min
• total: 40 min

servings:

Roasted potatoes are pretty delicious all by themselves. But they're even better when you douse them with spicy mayo and a shower of umami-packed bonito flakes. You've probably seen these pink, feathery-looking shavings of smoked tuna in the ethnic section of the supermarket—and they're well worth taking home for this Asian take on surf and turf.

• 1 pound small fingerling potatoes, halved lengthwise
• 5 tablespoons vegetable oil, such as grapeseed, divided
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1/4 cup plus 1 tablespoon soy sauce, divided
• 1/4 cup hot chile paste, such as sambal oelek
• 1 1/2 pounds skirt steak, cut into four equal-sized pieces
• 1/4 cup chicken or vegetable broth
• 1 1/2 pounds spinach, trimmed if needed
• 3 tablespoons mayonnaise
• 1 tablespoon Sriracha paste
• Bonito flakes, for serving (optional)

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