1. Bring a pot of salted water to a boil over high heat. Preheat oven to 350 degrees. In a food processor, pulse together garlic powder, peppercorns, peanuts, paprika, cayenne, pinch salt, bouillon and ginger until combined and finely ground. Rub steaks with salt and spice mix.

2. Heat a cast-iron skillet over high heat. Add tomatoes and char all over. Heat 2 tablespoons oil in a medium pot over medium heat. Add shallots and cook until translucent, 5 minutes. Add cream and charred tomatoes and cook until tomatoes are soft, 10 minutes. Blend to form a smooth, uniform sauce.

3. Place potatoes in boiling water and boil until tender, 15 minutes. Drain, transfer to a cutting board and gently press potatoes to slightly flatten. In a large pan, heat 1 1/2 inches oil over medium-high heat until hot and shimmering. Fry potatoes until crisp all over, about 6 minutes. Transfer to a paper towel-lined plate and season with salt.

4. Heat 2 tablespoons oil in skillet over high heat until smoking. Sear steaks until charred, 5 minutes per side. Transfer skillet to oven and cook steaks until medium rare, about 5 minutes. Let rest 5 minutes before slicing.

5. Pour sauce onto 4 plates. Top with sliced steak and potatoes. Finish with a drizzle of extra sauce and a sprinkle of spice mix. Serve with limes.