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: 48 h
Total time: 48 h 45 min
Yield: 4-6 serving(s)
Ingredients: 2 garlic cloves, pressed; 1 teaspoon aleppo pepper (Penzey's has it); 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; 2 lbs flank steaks; 1/2 lemon; 8 baby artichokes, stems trimmed; 1 1/4 lbs unpeeled small yellow potatoes (such as baby Dutch or Russian Banana or fingerlings); 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 1 tablespoon vegetable oil; 2 tablespoons chopped fresh chives

Submitted by Manami

"Tender baby artichokes add richness to the potato hash. Aleppo pepper, from northern Syria, gives a sweet, earthy flavor to the steak and its accompanying aioli. Look for it at specialty foods stores or online at wholespice.com . If you can't find it, substitute 1/2 teaspoon sweet paprika and 1/8 teaspoon ground chipotle chile powder. The Aleppo pepper is a variety of Capsicum annuum named after the town Aleppo in northern Syria. . . . . Recipe by Molly Stevens, found in Bon Appetit Magazine, 04/09. A bit labor intensive but it tastes wonderful and is worth it! :)"

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Ready In:: 48hrs 45mins
Ingredients:: 21
Serves:: 4-6

ingredients

AIOLI
2 garlic cloves, pressed
1 teaspoon aleppo pepper (Penzey's has it)
¹⁄₄ teaspoon coarse kosher salt
¹⁄₂ cup mayonnaise
2 tablespoons extra virgin olive oil
1 teaspoon sherry wine vinegar
STEAK
1 ¹⁄₂ tablespoons fresh thyme leaves
2 teaspoons aleppo pepper
1 teaspoon coarse kosher salt
¹⁄₄ teaspoon ground black pepper
2 lbs flank steaks
ARTICHOKE-POTATO HASH
¹⁄₂ lemon
8 baby artichokes, stems trimmed
1 ¹⁄₄ lbs unpeeled small yellow potatoes (such as baby Dutch or Russian Banana or fingerlings)
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 1 tablespoon vegetable oil
2 tablespoons chopped fresh chives

directions

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!

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RECIPE SUBMITTED BY

Manami

Hello all, thank you for visiting My Page but forgive me for it is a work in progress! :) As I am sure you have noticed I changed my Chef Name to Manami which means love & beauty. ;) Just thought I should get with the program - my geisha & my icon! :) Don't fret, I won't change it again! I am 70 years young and I live in a nursing home, which is out of this world, I am treated like a princess and the world is my oyster! I have a private room and during the season I do taxes for most of the staff, as well as my personal clients that have been following me since I left the business world about 25 years ago. I was rear-ended by a van and it turned my whole world upside down. Why dwell on that? I am an American Jew (from NYC) who moved to Havana, Cuba when I was 2 1/2 years old, lived there until a few days after Castro took over and vamoosed it out of that country as fast as my legs would carry me! I was on a forced hiatus from the UofM, due to illness. From there my sister, mother and I went to NYC to work and my father went to Haiti in Port-Au-Prince, where he and my uncle had purchased some tiny cocoa plantations & a chocolate factory - for the choccolate liquer - to make baking chocolate (the real bitter stuff). We joined my father about 2 months later where I spent 2 of the most carefree & wonderful years of my life! It is the stuff that movies are made of! (A la Grace Kelly - even my clothes were like hers)>  I then continued my studies in upstate NY and hated it because it was too, too cold!:( Went back to NYC to work and see what I wanted to do with my life - I was all of 20 years old and had to drop out of school because of illness and then because of the weather! Yuck - so I got a job in a Textile Buying Office as a receptionist and soon I found myself buying trimmings! Loved it and was very happy with the work I was doing. However, I got an offer from two young guys who had a factory in Cleveland, Ohio, where they made Maternity Clothes and they wanted me to be in charge of the shipping dept, keep inventory and in my spare time - help with the designing!! I couldn't pass it up - the offer sounded so great and the salary was twice what I was making in the NYC. So I went to Cleveland, got married, had both my children and got a divorce 15 years later. Then my children and I moved to South Florida and have been here since 1978, I can't count that far back :) Learned how to do taxes with H&R Block and worked simultaneously as a Supervisor in 2 offices for them for 15 years. Then after the accident everything went spiralling downwards until I could no longer walk alone even with a walker - so the next step was a wheelchair. Stayed at home with a lot of help (nurses, PT therapists) fixed the bathroom so I could bathe myself and fixed the kitchen so I could help warm-up meals (was taught how to cook in rehab) and so forth and so on. However, the fire department had other plans for me, I called them too often to pick me up off the floor - how embarassing! So they gave me a choice - either a home or they would have to call HRS! :( (very sad) It was there, in my home where I was robbed! <img title=Cry src=/tiny_mce/plugins/emotions/img/smiley-cry.gif border=0 alt=Cry /> All my cookbooks (all my Julia Childs Cookbooks, my Settlement Cookbook which had been my mothers - published in 1939 - with all her notes) my mother's cookbooks from Cuba & Haiti, all my handwritten recipes. They also took all my Delft collection, some antiques that I had in the kitchen like my rolling pin, a beautiful old & used wooden bowl, a charcoal-iron that was brought north when my parents left Haiti, it was hand-painted & was gorgeous, as well as all the other things that are too numerous to mention! That proved to be the last straw & from there it was an ALF,<img title=Yell src=/tiny_mce/plugins/emotions/img/smiley-yell.gif border=0 alt=Yell /> which was horrible, and then on to another home where the administrator of that home became the administrator here and voila, here I am. <img title=Smile src=/tiny_mce/plugins/emotions/img/smiley-smile.gif border=0 alt=Smile /> I have a beautiful large private room with a private bath, furnished to my liking: eclectic! <img title=Wink src=/tiny_mce/plugins/emotions/img/smiley-wink.gif border=0 alt=Wink /> My room is large enough to house my office and all the other odds and ends with which I like to surround myself. During tax season, mostly, my room is always full (of course I love it that way)! I have a blanket my daughter bought for me in New Mexico and that is on my bed. You guessed it - that is where everbody sits or on my great grandfather's arm chair which is in great shape. <img title=Smile src=/tiny_mce/plugins/emotions/img/smiley-smile.gif border=0 alt=Smile /> Update 01/11/2008 that time is here again :) Have started doing taxes already and not just regular taxes but corporations, partnerships and 1040X - ammended returns! Whoopee! I love the feeling I get when this time comes around and I get into gear!!! I love it! :) The head chef, the kitchen supervisor & the dietician enjoy the recipes from Zaar; the ones that I post, as well as, the others. We are in the process of changing the menu right now - so we have been doing a lot of figuring. The administrator is so cute because every once in a while she asks for a recipe and then she gives me a pack of paper so I can print them. <img title=Wink src=/tiny_mce/plugins/emotions/img/smiley-wink.gif border=0 alt=Wink /> I am president of the resident council and most of the family members come to me to take care of their grievances - this way I do my part - and the staff can take care of the larger problems! It has been working for 10 years - why change if it ain't broke?<img title=Wink src=/tiny_mce/plugins/emotions/img/smiley-wink.gif border=0 alt=Wink /> Well, it's time to say hasta luego folks. <img title=Laughing src=/tiny_mce/plugins/emotions/img/smiley-laughing.gif border=0 alt=Laughing />

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