Cut potatoes into thick, even fries. Toss with 2 tbsp olive oil, 1 tsp paprika, and salt until evenly coated. Spread on a baking sheet in a single layer and bake at 220°C (425°F) for 25-30 minutes, stirring halfway through, until golden and crispy.

Slice the 500g beef steak into thin strips against the grain. In a small bowl, mix together 1 tsp paprika, 1 tsp black pepper, 1 tsp salt, and 1 tsp oregano. Mince 3 garlic cloves fresh and set aside with the 1 tbsp soy sauce.

Heat 2 tbsp olive oil and 1 tbsp butter together in a large skillet over medium-high heat. Add beef strips and let them brown for 2-3 minutes without stirring. Stir, sprinkle the seasoning blend over top, and cook for another 2-3 minutes until mostly cooked through.

Push the cooked beef to the side and add the sliced bell peppers (1 red, 1 yellow) and 1 small sliced onion to the skillet. Cook for 3-4 minutes. Add the minced garlic and 1 tbsp soy sauce, stirring everything together for about 1 minute until fragrant. Finish with a sprinkle of fresh chopped parsley.

Chop the lettuce, slice 1 cucumber, and halve the cherry tomatoes. Just before serving, dress the salad with 1 tbsp olive oil, 1 tbsp lemon juice, and a pinch of salt.

Arrange lettuce on the plate as a bed, then add cucumber slices and tomatoes in a neat line. Add a generous portion of golden fries to one side, then top with the garlic steak, peppers, and onions. Finish with a sprinkle of fresh parsley.