Flank Steak With Artichoke Potato Hash And Aleppo Pepper Aioli Recipes

FLANK STEAK WITH ARTICHOKE-POTATO HASH AND ALEPPO-PEPPER AIOLI

Steps:

• AIOLI:.
• Mash garlic, Aleppo pepper, and 1/4 teaspoon coarse salt to paste in mortar with pestle or in small bowl with back of spoon.
• Whisk in mayonnaise, olive oil & sherry wine vinegar.
• Cover & chill.
• STEAK:
• Mix thyme, Aleppo pepper, 1 teaspoon coarse salt, and 1/4 teaspoon black pepper in small bowl;. rub seasoning mixture into steak; set aside.** Cover; chill. Bring to room temperature before continuing.
• ARTICHOKE-POTATO HASH:.
• Squeeze juice from lemon half into medium bowl of water.
• Cut 1/2 inch from tops of artichokes.
• Working with 1 artichoke at a time, break off dark outer leaves until only pale yellow leaves remain.
• Cut artichokes lengthwise in half; cut each half into 1/2-inch wedges.
• Place in lemon water to prevent browning.
• Place potatoes in large heavy saucepan.
• Add enough cold water to cover; sprinkle with salt.
• Bring to boil; reduce heat to medium-high and boil until potatoes are just tender, 8 to 10 minutes.
• Drain & transfer to baking sheet until cool enough to handle.
• Halve or quarter potatoes.
• Drain artichokes; pat to dry well, then sprinkle with salt and pepper.
• Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat.
• Add artichokes and sauté until browned, about 4 minutes.
• Add 1/2 cup water, thyme sprigs, and garlic.
• Cover skillet and simmer over medium heat until artichokes are tender, about 5 minutes.
• Uncover and boil until no liquid remains, stirring often, 2 to 3 minutes.
• Add remaining 1 tablespoon olive oil and potatoes; stir to coat.
• Add cream and sprinkle with salt and pepper.
• Cook until potatoes are heated through and browned in spots, stirring often, about 6 minutes.
• Season hash to taste with salt and pepper.
• Let stand at room temperature.
• STEAK & FINISH UP:.
• Preheat oven to 400°F
• Heat peanut oil in heavy large ovenproof skillet over high heat.
• Add steak and cook until bottom is brown, about 2 minutes.
• Turn steak over; transfer to oven and roast until cooked to desired doneness, about 7 minutes for medium-rare.
• Transfer to work surface; tent with foil to keep warm. Let rest 10 minutes.
• Meanwhile, rewarm artichoke-potato hash gently over medium heat.
• Stir in chopped chives.
• Thinly slice steak crosswise.
• Divide steak and hash among plates.
• Drizzle some aioli over steak.
• Serve, passing remaining aioli alongside.
• Now sit (collapse, if you like) and enjoy the meal with your guests or family; a nice bottle of wine, a salad and hot bread from the oven!

ARTICHOKE AND POTATO HASH

Steps:

• This to me is best in a cast iron skillet or a stainless pan vs non stick. But use what you have.
• A one pan dish -- In a large sauce pan, melt the butter and add the oil. Add the onion and garlic and cook 2 minutes. Add the potatoes and a little broth and cook until the potatoes start to get slightly brown and soft. This will take around 8-10 minutes. During that time add a little broth at a time for a little moisture. Then the last 5 minutes, add the artichokes, capers, s/p, scallions, and rosemary. A little broth if necessary and cook another 5 minutes until everything is soft and it resembles a nice hash. Serve with fresh slices of flank or skirt steak or a nice fillet. Chicken is also great with this too.

ARTICHOKE AIOLI

Steps:

• Combine artichoke hearts, mayonnaise, Parmesan cheese, lemon juice, lemon zest, red pepper flakes, salt, and black pepper in a food processor or blender; blend until smooth. Cover and refrigerate until ready to use.