Seared Steak with Potato-Artichoke Hash

Name: Seared Steak with Potato-Artichoke Hash
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 3 Tbsps butter; 3 Tbsps drained capers; 3 Tbsps coarsely chopped fresh flat-leaf parsley; 255 grams package frozen artichoke hearts, thawed; 3 garlic cloves, minced; 0 teaspoons ground red pepper; 1 teaspoon ground black pepper; 2 teaspoons kosher salt; 1 Tbsp fresh lemon juice; 2 teaspoons light brown sugar; 4 Tbsps olive oil, divided; 624 grams package frozen potato wedges, thawed; 1 medium size sweet onion, chopped; 680 grams flank, skirt, or tri-tip steak

Seared Steak with Potato-Artichoke Hash is a gluten free main course. This recipe serves 6. One serving contains 455 calories, 27g of protein, and 29g of fat. This recipe covers 23% of your daily requirements of vitamins and minerals. valentin day will be even more special with this recipe. Head to the store and pick up lemon juice, butter, onion, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Stir together brown sugar and next 3 ingredients. Rub steak with sugar mixture, and let stand 5 minutes.

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Brown Sugar

Steak

Sugar

Dry Seasoning Rub

Heat 1 Tbsp. olive oil in a cast-iron grill pan over high heat.

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Olive Oil

Equipment you will use

Grill Pan

Add steak; cook, turning once, until seared, 12-16 minutes for medium-rare.

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Steak

Remove from skillet; cover loosely with aluminum foil. (Alternatively, cook steak on gas or charcoal grill.)

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Steak

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Aluminum Foil

Frying Pan

Grill

Meanwhile, cook potatoes in remaining 3 Tbsp. hot oil in a large skillet over medium-high heat, stirring occasionally, 10 to 12 minutes or until golden.

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Potato

Cooking Oil

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Frying Pan

Remove from skillet.

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Frying Pan

Melt 2 Tbsp. butter in skillet.

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Butter

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Frying Pan

Add onion; cook, stirring often, 5 to 7 minutes or until tender.

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Onion

Add artichokes and garlic; cook, stirring often, 5 minutes. Stir in parsley, next 2 ingredients, potatoes, and remaining 1 Tbsp. butter; cook, stirring often, 2 to 3 minutes.

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Artichoke

Potato

Parsley

Butter

Garlic

Cut steak diagonally across the grain into thin slices, and serve with potato mixture.

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Potato

Grains

Steak

Add salt and pepper to taste.

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Salt And Pepper

Note: We tested with Alexia All Natural Oven Reds with Olive Oil, Parmesan & Roasted Garlic potatoes.

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Roasted Garlic

Olive Oil

Parmesan

Potato

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Oven

Equipment

Ingredients

Servings:

3Tbsps

butter 3Tbsps

drained capers 3Tbsps

coarsely chopped fresh flat-leaf parsley 255grams

package frozen artichoke hearts, thawed 3

garlic cloves, minced 0teaspoons

ground red pepper 1teaspoon

ground black pepper 2teaspoons

kosher salt 1Tbsp

fresh lemon juice 2teaspoons

light brown sugar 4Tbsps

olive oil, divided 624grams

package frozen potato wedges, thawed 1medium size

sweet onion, chopped 680grams

flank, skirt, or tri-tip steak

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 La Jota Howell Mountain Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 99 dollars per bottle.