Flank Steak with Artichoke Hash and Aleppo Pepper Aioli

1 Jul

It’s pretty rare that I cook steak.  I generally would prefer to eat fish or poultry over red meat, and to be honest, its not my specialty.  I always end up with a smoky apartment and overcooked meat.

But practice makes perfect.  And when I discovered this recipe, I decided that it was time to practice.  And how could I resist anything that uses artichokes at this time of year? The globe artichokes piled up 2 feet high are enormous, round, and so perfectly green that they look like they could be plastic. And it doesn’t hurt that they are 5 for $5…

In hopes of not having a heart attack when I’m 50 (not to be a debbie-downer) and for the purpose of feeding the carb-phobic people closest to me, I served the aioli on the side and  eliminated the potatoes.

It was a success!! This is a great comfy meal with an kick of spice and very season-friendly.  My steak came out perfectly savory on the outside, and cooked just to a medium-rare pink.

Flank Steak with Artichoke Hash and Aleppo Pepper Aioli

Adapted from Bon Appétit



2 garlic cloves, pressed

1 teaspoon Aleppo pepper

1/4 teaspoon coarse kosher salt

1/2 cup mayonnaise

2 tablespoons extra-virgin olive oil

1 teaspoon Sherry wine vinegar


1 1/2 tablespoons fresh thyme leaves

2 teaspoons Aleppo pepper

1 teaspoon coarse kosher salt

1/4 teaspoon ground black pepper

1 1 1/2-to 2-pound flank steak

1/2 lemon

8 baby artichokes or 2 globe artichokes stems trimmed

1 1/4 pounds unpeeled small yellow potatoes (such as baby Dutch or Russian Banana)

3 tablespoons extra-virgin olive oil, divided

1/2 cup water

2 fresh thyme sprigs

1 garlic clove, minced

2 tablespoons heavy whipping cream

1 tablespoon peanut oil or vegetable oil

2 tablespoons chopped fresh chives

For 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 remaining ingredients.

For 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.

Squeeze juice from lemon half into medium bowl of water. Cut 1/2 inch from tops of artichokes. If using globe artichokes, simply cut out all the leaves. Working with 1 artichoke at a time, break off  outer leaves. Cut artichokes lengthwise in half; cut each half into 1/2-inch wedges. Place in lemon water to prevent browning.

Place potatoes in heavy large 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.

Preheat oven to 400°F. Heat 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, reheat 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 or serve on the side.


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