FLANK STEAK WITH ARTICHOKE-POTATO HASH AND ALEPPO-PEPPER AIOLI
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! :)
Provided by Manami
Categories One Dish Meal
Time P2DT45m
Yield 4-6 serving(s)
Number Of Ingredients 21
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!
Nutrition Facts : Calories 891, Fat 52.1, SaturatedFat 14, Cholesterol 110.9, Sodium 1070.1, Carbohydrate 52.3, Fiber 14.7, Sugar 3.6, Protein 57.6
SWEET POTATO AND HAM HASH
Tender sweet potatoes match up with ham, eggs and zippy seasonings for an impressive breakfast. Or serve it with salad and have an easy breakfast-for-dinner meal. -Judy Armstrong, Prairieville, Louisiana
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute sweet potatoes in butter and oil until crisp-tender. Add the onion, red pepper, green onions and chili pepper. Saute 4-5 minutes longer or until tender. Add garlic; cook 1 minute longer. Stir in the ham, pepper and salt., With the back of a spoon, make four wells in the potato mixture; add an egg to each well. Sprinkle with cheese. Cover and cook for 4-5 minutes or until egg whites are completely set.
Nutrition Facts : Calories 379 calories, Fat 22g fat (9g saturated fat), Cholesterol 271mg cholesterol, Sodium 1237mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 4g fiber), Protein 23g protein.
SWEET POTATO AND CHORIZO HASH
A traditional breakfast hash with a few twists. Some extra herbs, a sweet potato instead of an eastern or Yukon potato, and chorizo instead of corned beef, bacon, or sausage.
Provided by dtreglia
Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes
Time 35m
Yield 2
Number Of Ingredients 8
Steps:
- Heat oil in a skillet over medium heat. Add sweet potato to the hot oil and saute, stirring and lowering the heat if necessary to avoid burning, about 5 minutes. Add rosemary, salt, and pepper, and cook until potato begins to soften, about 5 minutes more.
- Stir in onion, cumin, and cayenne pepper; cook until onions are soft, 5 to 7 minutes. Add chorizo and increase heat to medium-high. Cook and stir until potatoes are tender (not mushy) and brown and chorizo becomes crisp, 1 to 2 minutes.
Nutrition Facts : Calories 339.8 calories, Carbohydrate 28.9 g, Cholesterol 21 mg, Fat 22.4 g, Fiber 4.5 g, Protein 6.7 g, SaturatedFat 5 g, Sodium 328.7 mg, Sugar 7.1 g
STEAK HASH
"Give leftover stead and bake potatoes a flavorful face-lift," suggests Barbara Nowakowski of North Tonawanda, New York. Green pepper, onion garlic powder lend just enough seasoning to the easy brunch dish.
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 318 calories, Fat 17g fat (5g saturated fat), Cholesterol 253mg cholesterol, Sodium 130mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.
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