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: 6
Cuisine: Global
Ingredients: 2 teaspoons Aleppo pepper; 8 baby artichokes, stems trimmed; 1 teaspoon 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; 3 Tbsps extra-virgin olive oil, divided; 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 is Head to the store and pick up thyme sprigs, lemon, vegetable oil, and a few other things to make it today. To use up the heavy whipping cream you could follow this main course with the Homemade Strawberry Shortcake with Grand Marnier Whipped Cream as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Mash garlic, Aleppo pepper, and 1/4teaspoon coarse salt to paste in mortar withpestle or in small bowl with back of spoon.

Ingredients you will need

Aleppo Pepper

Coarse Salt

Garlic

Equipment you will use

Mortar And Pestle

Bowl

Whisk in remaining ingredients. DO AHEAD: Can be made 2 days ahead. Cover and chill.

Equipment you will use

Whisk

Mix thyme, Aleppo pepper,1 teaspoon coarse salt, and 1/4 teaspoonblack pepper in small bowl. Rub seasoningmixture into steak; set aside. DO AHEAD: Canbe made 4 hours ahead. Cover; chill. Bringto room temperature before continuing.

Ingredients you will need

Aleppo Pepper

Coarse Salt

Pepper

Steak

Thyme

Dry Seasoning Rub

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Bowl

Squeeze juice from lemon half intomedium bowl of water.

Ingredients you will need

Juice

Lemon

Water

Equipment you will use

Bowl

Cut 1/2 inch fromtops of artichokes. Working with 1 artichokeat a time, break off dark outer leavesuntil only pale yellow leaves remain.

Ingredients you will need

Artichoke

Cutartichokes lengthwise in half; cut each halfinto 1/2-inch wedges.

Place in lemon waterto prevent browning.

Ingredients you will need

Lemon

Place potatoes in heavy large saucepan.

Ingredients you will need

Potato

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Sauce Pan

Add enough cold water to cover; sprinklewith salt. Bring to boil; reduce heat tomedium-high and boil until potatoes arejust tender, 8 to 10 minutes.

Ingredients you will need

Potato

Water

Salt

Drain.

Transferto baking sheet until cool enough to handle.Halve or quarter potatoes.

Ingredients you will need

Potato

Equipment you will use

Baking Sheet

Drain artichokes; pat to dry well,then sprinkle with salt and pepper.

Ingredients you will need

Salt And Pepper

Artichoke

Heat 2tablespoons olive oil in heavy large skilletover medium-high heat.

Ingredients you will need

Olive Oil

Add artichokesand sauté until browned, about 4 minutes.

Add 1/2 cup water, thyme sprigs, and garlic.Cover skillet and simmer over mediumheat until artichokes are tender, about 5minutes. Uncover and boil until no liquidremains, stirring often, 2 to 3 minutes.

Ingredients you will need

Fresh Thyme

Artichoke

Garlic

Water

Equipment you will use

Frying Pan

Add remaining 1 tablespoon olive oil andpotatoes; stir to coat.

Ingredients you will need

Olive Oil

Add cream andsprinkle with salt and pepper. Cook untilpotatoes are heated through and brownedin spots, stirring often, about 6 minutes.Season hash to taste with salt and pepper.DO AHEAD: Can be made 1 hour ahead.

Ingredients you will need

Salt And Pepper

Cream

Hash Browns

Letstand at room temperature.

Preheat oven to 400°F.

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Oven

Heat peanut oilin heavy large ovenproof skillet over highheat.

Ingredients you will need

Peanuts

Equipment you will use

Frying Pan

Add steak and cook until bottom isbrown, about 2 minutes. Turn steak over;transfer to oven and roast until cookedto desired doneness, about 7 minutes formedium-rare.

Ingredients you will need

Steak

Equipment you will use

Oven

Transfer to work surface; tentwith foil to keep warm.

Equipment you will use

Aluminum Foil

Let rest 10 minutes.

Meanwhile, rewarm artichokepotatohash gently over medium heat.Stir in chopped chives. Thinly slice steakcrosswise. Divide steak and hash amongplates.

Ingredients you will need

Chives

Steak

Hash Browns

Drizzle some aioli over steak.

Ingredients you will need

Aioli

Steak

Serve,passing remaining aioli alongside.

Ingredients you will need

Aioli

Equipment

Ingredients

Servings:

2teaspoons

Aleppo pepper 8

baby artichokes, stems trimmed 1teaspoon

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 3Tbsps

extra-virgin olive oil, divided 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

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. 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. You could try Albertina Gold Medal Winner Merlot Lorilai's Reserve Wine. Reviewers quite like it with a 5 out of 5 star rating and a price of about 25 dollars per bottle.