Char bell pepper over a high heat flame on stove top, until blistered and charred on all four sides, about 1 to 2 minutes on each side. (Alternately, you can char the bell pepper in the broiler by laying pepper on a foil-lined baking sheet, positioning about 2-4” away from the heating element, and turning until blistered and charred on all sides.)

Remove charred bell pepper from stove (or broiler) and double wrap in plastic wrap, allowing pepper to steam for 15 minutes. This will make it easier to peel the charred skin off the pepper.

Remove pepper from plastic wrap and peel off charred skin. Open pepper and remove seeds, then coarsely chop pepper.

Place chopped bell pepper and remaining ingredients in food processor and blend until thoroughly incorporated, achieving a sauce-like consistency. Season to taste with salt and freshly ground black pepper. Set aside until ready to plate.

Place all ingredients in food processor and blend until thoroughly incorporated, achieving a sauce-like consistency. Season to taste with salt and freshly ground black pepper. Set aside until ready to plate.

Boil fingerling potatoes in salted water for about 12 to 15 minutes, or until tender.

Drain potatoes from water and run under cold water until cool enough to handle, about room temperature.

Slice potatoes in half lengthwise and place in a medium bowl.

Add olive oil, salt, and pepper to potatoes and toss until well-incorporated.

Preheat grill to 450 degrees and, using direct heat, grill flat side down first, about 3 to 4 minutes until grill marks are achieved and potatoes are slightly charred. Flip potatoes and grill another 3 to 4 minutes.

Remove potatoes from grill and set aside until ready to plate.

Preheat grill to 450 degrees.

Allow ribeyes to come to room temperature, about 20 to 25 minutes, and season liberally on both sides with salt and pepper.

Grill on one side for 4 minutes, then flip and grill on the other side for 3 minutes for medium-rare doneness. If desired, cook longer for desired doneness, according to Omaha Steaks steak cooking chart.

Let steaks rest for about 5 minutes.

Combined arugula, lemon juice, Parmesan cheese, and olive oil, plus a pinch of salt and freshly ground black pepper and toss until thoroughly coated. Season to taste with more salt and pepper, if needed.

Lay 1 ribeye on each plate and drizzle about 2 spoonfuls of arugula salsa verde over the steaks.

Place grilled fingerling potatoes next to ribeye and top with Romesco sauce.

Place arugula salad on plate.