Soak cut potatoes in cold water for at least 30 minutes to remove excess starch. Pat completely dry with paper towels. Heat vegetable oil to 160 degrees Celsius and fry for about 5 minutes until cooked through but pale. Remove and rest on paper towels for at least 10 minutes. When ready to serve, increase oil temperature to 190 degrees Celsius and fry for 2 to 3 minutes until golden and crispy.

Mix paprika, garlic powder, black pepper, salt, and onion powder together in a small bowl. Massage the steak strips generously with this spice blend, ensuring every piece is evenly coated. Let the seasoned steak sit at room temperature for about 10 minutes.

Heat a large skillet over medium-high heat and add olive oil. Once shimmering, place steak strips in a single layer without crowding. Sear for 2 to 3 minutes on each side until a golden crust forms. Transfer cooked steak to a clean plate and set aside.

In the same skillet, add sliced red and yellow peppers along with the onion. Cook for 8 to 10 minutes over medium heat, stirring occasionally, until soft and caramelized. Add the cooked steak back to the skillet and toss everything together for about a minute.

While the steak and peppers are cooking, wash and prepare the fresh vegetables. Arrange lettuce as a base, then layer cucumber slices and halved cherry tomatoes.

Divide lettuce among serving bowls as the base. Arrange fresh cucumber and tomato slices on one side. Add golden crispy fries to the center. Top with steak strips and caramelized peppers and onions. Sprinkle fresh chopped parsley over the entire bowl. Serve immediately while hot.