Flank Steak With Artichoke Potato Hash And Aleppo Pepper Aioli Food

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

Steps:

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

FLANK STEAK WITH SMASHED POTATOES

Steps:

• Put the potatoes in a medium pot and cover with cold water by 1 inch; season with salt. Bring to a boil and cook until fork-tender, 15 to 20 minutes; drain.
• Meanwhile, combine the parsley, scallion, jalapeno, garlic, lemon zest and juice, 2 tablespoons olive oil and 1/2 teaspoon salt in a mini food processor; pulse until finely chopped. Transfer to a small bowl and set aside.
• Heat a large skillet over high heat and add 1 tablespoon olive oil. Season the steak with salt and pepper. Add to the skillet and cook until browned, 5 to 6 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes.
• Add the remaining 1 tablespoon olive oil and the potatoes to the same skillet; gently smash the potatoes with the back of a wooden spoon. Cook, stirring occasionally, until golden brown and slightly crisp, about 5 minutes. Season with salt and pepper.
• Thinly slice the steak against the grain. Top with the parsley sauce and serve with the potatoes.

DRY RUBBED HANGER STEAK WITH SMOKY AIOLI AND CHARRED PEPPERS

Steps:

• For the steak: Place the steaks on a parchment-lined sheet pan. In a small bowl, mix the mustard powder, paprika, salt, chili powder and pepper. Sprinkle the mixture all over the steaks. Let sit at room temperature for 2 hours.
• Make the charred peppers: Heat a large braiser or cast-iron skillet over medium-high heat until searing hot. Meanwhile, in a large bowl, toss the baby bell sweet and shishito peppers with the olive oil, habaneros, chili powder, paprika, salt and pepper. Add the pepper mixture to the braiser and lower the heat to medium. Cook, stirring occasionally, until charred in spots and tender but still with some bite, 10 to 12 minutes.
• Make the vinaigrette: While the peppers are cooking, in a large bowl, whisk together the olive oil, honey, pickled peppers, vinegar, red pepper flakes, garlic, lemon juice, salt and pepper to taste. Once the charred pepper mixture is cooked, add them to the vinaigrette along with the quartered pickled peppers. Toss to coat well and set aside.
• Make the aioli: In a small bowl, mix the mayonnaise, pepper brine, cherry peppers, paprika, garlic and salt to taste. Place in the refrigerator until ready to serve.
• Cook the steaks: Preheat a grill pan or grill over medium-high heat. Cook the steaks on the grill pan or grill, flipping only once, for 4 to 5 minutes per side for medium-rare or until an instant-read thermometer registers between 120 to 125 degrees F. Allow the meat to rest for 5 to 10 minutes.
• Slice the meat against the grain to ensure tenderness. Sprinkle with the basil, chives and thyme. Serve with the charred peppers and smoky oli.

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.

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!