Grilled Skirt Steak With Artichoke Potato Hash And Black Olive Aïoli Food

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.

GRILLED SKIRT STEAK WITH ROASTED POTATOES

Steps:

• Combine ketchup, Worcestershire sauce, 2 cloves of garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a small dish or resealable plastic bag. Mix thoroughly and add steak.
• Mix potatoes, remaining 2 cloves garlic, 1 teaspoon salt, 1/2 teaspoon pepper, and oil together in a bowl. Pour into the grill pan.
• Place grill pan in the Panasonic® Countertop Induction Oven. Press "Auto Cook" and select setting 4, 12-inch size. Press "Start" and cook for 15 minutes. Mix potatoes, return to oven, set the timer for 5 minutes, and press "Start." Transfer potatoes to a serving plate.
• Preheat oven to High on the "Grill" setting.
• Wipe off any garlic from the grill pan with a paper towel. Remove steak from marinade and add to the pan.
• Grill steak for 1 minute per side. Remove and let rest for 3 minutes. Slice steak and serve with roasted potatoes.

GRILLED ARTICHOKES

Steps:

• Preheat an outdoor grill to medium heat.
• Break off the artichokes' small outside leaves. Cut off the top with a knife and trim the sharp points of the leaves with scissors, rubbing with cut lemon as you go to avoid discoloration. Squeeze the lemon halves into a bowl of cold water, soak the artichokes for 10 minutes, then wash with cold water to remove sand.
• Place artichokes in a large steamer insert over simmering water and steam until heart is tender, about 25 to 35 minutes depending upon size. Allow to cool. Cut in half lengthwise and remove choke with a spoon.
• Meanwhile, in a small saucepan over medium heat, melt the butter with the olive oil. Stir in the white wine and lemon juice, keep warm.
• Grill the artichokes, basting with the butter mixture, until until golden on the surface and heated through, about 5 to 10 minutes. Season with salt and pepper. Serve with the Spicy Smoked Tomato Mayonnaise.
• Special equipment: smoker/dehydrator
• Chef's Note: If you do not have access to a smoker/dehydrator, you can substitute 4 sun-dried tomatoes and 2 teaspoons ancho or pasilla powder for the tomatoes and pasillas, eliminating the tomatoes and pasilla peppers from the recipe.
• Dry the tomatoes and pasilla peppers in an oak smoker/dehydrator overnight.
• Preheat an outdoor grill, preferably wood fired with oak wood, for indirect heat cooking.
• Wrap garlic and onions loosely in 2 separate foil packets and roast/grill over indirect heat until they are soft, being careful not to burn them. The garlic should take about 1 to 1 1/2 hours; the onions should take about 30 to 45 minutes.
• In a food processor, puree the smoked pasilla peppers and tomatoes with the garlic and onions. Add the cayenne, chili powder, paprika and salt. Mix in the mayonnaise. Leftover mayonnaise will keep, refrigerated, for up to 3 or 4 days.
• Prep Time: 15 minutes
• Cook Time: 1 to 1 1/2 hours
• Inactive Prep Time: 8 hours

GRILLED SKIRT STEAK AND SWEET POTATOES WITH HERB SAUCE

Steps:

• Heat grill to medium.
• Place parsley, oregano, and garlic into the bowl of a food processor and pulse until roughly.
• Add the vinegar, oil, cayenne and 1/2 teaspoons of the salt and pulse to combine; set aside.
• Season the steak with remaining salt and pepper and grill to desired doness, about 4 minutes per side for medium rare.
• Transfer to a cutting board and let rest 5 minutes before slicing.
• Meanwhile, as the steak cooks, toss the potatoes in a large bowl with 1/3 of the herb sauce.
• Place them on the grill in a single layer.
• Cook turning once until tender, about 4 minutes per side.
• Divide the steak and potatoes among 4 plates and serve with the remaining sauce on the side.

GRILLED SKIRT STEAK HASH WITH ROASTED RED PEPPER HOLLANDAISE

Steps:

• For the dry rub: Combine the black pepper, brown sugar, salt, ancho chile powder, granulated garlic, instant espresso powder, ground oregano, onion powder and dry mustard powder in a small bowl and stir to combine thoroughly.
• Toss the asparagus with the olive oil, salt, and pepper.
• Press the dry rub into the steak and rub liberally on both sides. Preheat an oiled grill to medium-high heat. Cook the steak on one side until seared, about 8 minutes, then flip over. Add the asparagus to the grill. Cook the asparagus and steak until the asparagus is tender, about 10 minutes, and the steak reaches an internal temperature of 135 degrees F. Tent the steak with foil and let rest for 10 minutes. Slice thinly against the grain.
• For the hash: Heat a 12 inch cast iron skillet (or heavy, large pan) to medium heat. Add 1/4 cup olive oil, then add the diced potatoes. Season with salt and pepper and let the potatoes cook on all sides. When the potatoes are about 3/4 of the way done and just starting to brown on all sides, add the onion and green and red bell peppers. Cook until the vegetables are cooked and caramelized, 5 to 7 minutes. Stir in the garlic and saute for another 30 seconds. Taste for seasoning.
• To serve: Cut the asparagus into 1-inch pieces and toss with the potato mixture. Plate the hash with the sliced steak on top, drizzle with the roasted red pepper hollandaise and garnish with the chopped scallions and sliced avocado. Dust with smoked paprika if desired.
• Over a stovetop gas flame, or under a broiler, char the red peppers on all sides. Place the peppers in a bowl and cover tightly with plastic wrap. Let rest 10 minutes. Remove the plastic wrap and peel or rub the skin off each pepper. Discard the stems and seeds from the peppers.
• Add the egg yolks, lemon juice, salt, paprika and cayenne to a blender. Blend the yolk mixture at medium speed until it lightens in color, about 25 seconds. Lower the speed and slowly begin to drizzle in the melted butter. Add in the charred peppers and blend until the mixture is smooth and homogenous. Season with more salt, cayenne pepper, or lemon juice if desired.

STEAK HASH

Steps:

• In a large skillet, saute the green pepper and onion in oil until tender. Stir in potatoes. Reduce heat; cover and cook over low heat for 10 minutes or until the potatoes are heated through, stirring occasionally. , Add steak, garlic powder, salt and pepper. Sprinkle with cheese. Cover and cook on low 5 minutes longer or until heated through and cheese is melted; keep warm. Prepare eggs as desired. Divide hash among four plates and top with an egg.

GRILLED SKIRT STEAK WITH ARTICHOKE-POTATO HASH AND BLACK OLIVE AïOLI

Steps:

• Trim the skirt steak of excess fat and sinew, if any (it doesn't usually need much trimming). Season the skirt steak with the sliced chiles, cracked black pepper, rosemary, and thyme leaves. Cover, and refrigerate for at least 4 hours or overnight.
• Preheat the oven to 400°F.
• Toss the potatoes with 2 tablespoons olive oil, the garlic cloves, thyme sprigs, bay leaf, and 1 teaspoon salt. Place in a roasting pan, cover with aluminum foil, and roast about 45 minutes, until tender when pierced. (Depending on the size, age, and variety of potatoes, cooking time will vary.)
• While the potatoes are roasting, prepare the artichokes. Cut off the top third of the artichokes, and remove the tough outer leaves, down to the pale yellowgreen leaves. Using a paring knife, trim the bottom of the stem and the stalks. Cut each artichoke in half and remove the fuzzy choke if there is one. (If you clean the artichokes ahead of time, immerse them in a bowl of cold water with the juice of one lemon added, to prevent them from turning brown. Be sure to drain and dry them well before cooking.)
• Heat a large sauté pan over high heat for 2 minutes. Pour a cup olive oil into the pan, and wait a minute. Add the artichokes, and season with 1 teaspoon thyme, 1 teaspoon salt, and a pinch of pepper. Turn the heat to medium, and sauté about 10 minutes, tossing often, until the artichokes are golden brown. (If the pan seems dry, add another tablespoon or two of olive oil.)
• When the potatoes have cooled, crumble them into chunky pieces. Squeeze the roasted garlic out of its skin and set aside.
• Wipe out the artichoke pan and return it to the stove over high heat, for 2 minutes. (To get the potatoes nicely browned and crisp, don't overcrowd them. You may have to use two pans or do it in batches.) Swirl in the remaining a cup olive oil and wait a minute. Add the crumbled potatoes, and season with the remaining 2 teaspoons thyme, 1 teaspoon salt, and freshly ground black pepper. Cook until the potatoes are crispy on one side. (Don't try to move them or turn them if they are stuck to the pan; they will eventually release themselves, just be patient.) After about 8 minutes, when they've browned nicely on the first side, turn the potatoes in the oil, letting them color on all sides.
• When the potatoes are golden brown, turn the heat down to medium and add the shallots, artichokes, and roasted garlic. Toss well, and sauté the hash together 5 to 6 minutes, until the artichokes are hot and the shallots are translucent. Toss in the chopped parsley just before serving.
• Light the grill 30 to 40 minutes before cooking, and remove the steak from the refrigerator so it reaches room temperature by the time you're ready to grill it.
• When the coals are broken down, red, and glowing, season the steak generously with salt, and brush it lightly with olive oil. Place the meat on the hottest part of the grill, to get a nice sear on the outside. Cook about 2 minutes, turn the meat a quarter-turn, and cook another minute. Turn the meat over, and move it to a cooler spot on the grill. Cook another minute or two for medium-rare. Rest the steak on a wire rack set over a baking sheet for a few minutes.
• Arrange the artichoke-potato hash on a large warm platter, and scatter the arugula leaves over the top. Slice the steak against the grain, and lay the slices over the potatoes and artichokes. Spoon some of the black olive aïoli over the meat, and pass the rest at the table.
• Place the egg yolk in a stainless steel bowl. Begin whisking in the grapeseed oil drop by drop, as slowly as you can bear. Continue in this manner, following with the olive oil, as the mixture thickens. Once the mayonnaise has emulsified, add the remaining oil in a slow steady stream, whisking all the time. If the mixture gets too thick and is difficult to whisk, add a drop or two of water.
• Pound the garlic with 1/4 teaspoon salt in a mortar. Add half the olives and pound to a paste. Roughly chop the remaining olives.
• Fold the garlic-olive paste and the chopped olives into the mayonnaise. Season with 1/4 teaspoon salt, a squeeze of lemon juice, and the cayenne pepper. Taste for balance and seasoning. If the aïoli seems thick and gloppy, thin it with a little water; this will also make it creamier.
• Season the steak with the chiles, pepper, and herbs the night before cooking. You can roast the potatoes and sauté the artichokes ahead of time. Sauté them together to make the hash just before serving; the hash can sit in the pan while you finish the steaks. You can make the aïoli a few hours ahead as well.