Step 1: Prep Potatoes - Start by bringing a large pot of salted water to a boil. Halve the baby potatoes and add them to the boiling water, cooking for about 15 minutes until they are tender when pierced with a fork. Once cooked, drain the potatoes and set them aside.

Step 2: Blanch Green Beans - During the last 3 minutes of boiling the potatoes, add the trimmed green beans to the pot. Blanch them until they turn bright green and are tender-crisp. Once done, drain both the potatoes and green beans together, then rinse them briefly under cold water.

Step 3: Toast Almonds - In a dry skillet over medium heat, add the flaked almonds and toast them for about 3-5 minutes, stirring frequently until they are golden and fragrant. Be careful not to let them burn.

Step 4: Make Romesco Sauce - In a food processor, combine the roasted red capsicums, semi-sun-dried tomatoes, toasted almonds, extra virgin olive oil, lemon juice, red wine vinegar, garlic cloves, smoked paprika, and chili flakes. Pulse until smooth yet textured.

Step 5: Assemble Salad - In a large bowl, toss the cooked baby potatoes with half of the prepared Romesco sauce until well-coated. On a serving platter, spread the remaining sauce and arrange the blanched green beans on top.

Step 6: Season Steaks - Rub the veal minute steaks with olive oil and season generously with sea salt flakes, dried thyme, garlic powder, onion powder, white pepper, and lemon zest.

Step 7: Cook Steaks - Heat a large skillet over high heat until hot, then add the steaks. Cook for 1-2 minutes on each side for medium-rare doneness.

Step 8: Serve - Place the juicy veal minute steak alongside the vibrant Romesco potato salad on each plate, drizzling any remaining Romesco sauce over the steaks.