Flank Steak With Artichoke-Potato Hash and Aleppo Pepper Aioli

Flank Steak With Artichoke-Potato Hash and Aleppo Pepper Aioli

This recipe comes straight out of the April 2009 Issue of Bon Appetit magazine. I make a lot of recipes from all of the various food publications that I subscribe to and so often the end result is disappointing, an unfinished thought if you will. This particular recipe is a totally complete thought created by someone far more talented than I. I duff my chapeau! It gave Manly his meat and potatoes and gave me artichokes and aleppo peppers and aioli. Actually you could skip the beef all together and have a wonderful dinner with just the hash and the aioli.
Since it was a spring issue the recipe called for 8 baby artichokes. Well, it ain't spring in Chicago right now, that's for sure. I used frozen artichoke hearts and bottoms and loved the finish dish so much that I wouldn't really bother with the baby artichokes even if I could find them. They add a bit of work and time to this recipe that, in my humble opinion, just doesn't seem worth it. Of course the presentation would be more impressive but... you could also used canned but please, please, please rinse them really well.


For those who are not familiar, Aleppo pepper is named for the town in northern Syria where it is produced. It has a moderate heat level with some fruitiness and mild, cumin-like undertones. The most common form found is crushed flakes, which are typically slightly milder and more oily than conventional crushed red peppers, with a hint of saltiness and a slightly raisin-like flavor. If you can't find them (I do know that Penzey's carries them) a decent substitution is 1/2t.sweet paprika and 1/8t. ground chipotle powder or cayenne pepper. I happened to have just ordered the aleppo recently so that is what I used.


This recipe calls for flank steak. My lame grocery store was out of flank steak and they raised the price of skirt steak to the point of ridiculousness so I used a london broil and it was terrific for $2.99 a lb! :). Use what works for you and just remeber to slice across the grain and very thin. This really is a winner! Please enjoy!



Recipe:Flank Steak With Artichoke-Potato Hash and Aleppo Pepper Aioli
Serves 4-6
Bon Appetit April 2009
Recipe by Molly Stevens

Ingredients
AIOLI:
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
STEAK:
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
HASH: 
1/2 lemon
8 baby artichokes, stems trimmed
I used 1/2lb. each frozen hearts and bottoms) 
1 1/4 pounds unpeeled small waxy potatoes
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


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 remaining ingredients. DO AHEAD Can be made 2 days ahead. Cover and 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. DO AHEAD Can be made 4 hours ahead. Cover; chill. Bring to room temperature before continuing.


HASH:

(You can skip the bolded part if not using fresh artichokes)
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 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 and rinse if canned; 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. DO AHEAD Can be made 1 hour ahead. Let stand at room temperature.


STEAK:
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.


TO SERVE:

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.