Flank Steak With Artichoke-potato Hash And Aleppo-pepper Aioli

Name: Flank Steak With Artichoke-potato Hash And Aleppo-pepper Aioli
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon Aleppo pepper; 8 baby artichokes, stems trimmed; 0 teaspoons coarse kosher salt; 680 grams flank steak; 2 Tbsps chopped fresh chives; 2 Tbsps fresh thyme leaves; 1 garlic clove, minced; 2 garlic cloves, pressed; 0 teaspoons ground black pepper; 2 Tbsps heavy whipping cream; 1 lemon; 118 milliliters mayonnaise; 2 Tbsps extra-virgin olive oil; 567 grams unpeeled small yellow potatoes (such as baby Dutch or Russian Banana); 1 teaspoon Sherry wine vinegar; 2 fresh thyme sprigs; 1 Tbsp peanut oil or vegetable oil; 118 milliliters water

Flank Steak With Artichoke-potato Hash And Aleppo-pepper Aioli might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains around 47g of protein, 43g of fat, and a total of 711 calories. It will be a hit at your valentin day event. Head to the store and pick up heavy whipping cream, mayonnaise, vegetable oil, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free diet.

Ingredients

Servings:

1teaspoon

Aleppo pepper 8

baby artichokes, stems trimmed 0teaspoons

coarse kosher salt 680grams

flank steak 2Tbsps

chopped fresh chives 2Tbsps

fresh thyme leaves 1

garlic clove, minced 2

garlic cloves, pressed 0teaspoons

ground black pepper 2Tbsps

heavy whipping cream 1

lemon 118milliliters

mayonnaise 2Tbsps

extra-virgin olive oil 567grams

unpeeled small yellow potatoes (such as baby Dutch or Russian Banana)1teaspoon

Sherry wine vinegar 2

fresh thyme sprigs 1Tbsp

peanut oil or vegetable oil 118milliliters

water

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Maddalena Merlot with a 4.8 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.