I didn’t take any pictures at lunch, but I made roasted corn and goat cheese quesadillas. They were pretty good, and perfect for lunch. For dinner, I’d decided to make another meal from my recipe stack. The recipe itself was loooong and was rather intimidating, but it turned out to be pretty easy and really yummy. I think it was the artichokes that frightened me a bit. I have never cooked with artichokes. I always thought they were a little too funny lookin’ and was never willing to give them a chance. Anything that looks like brussel sprouts has potential to remain on the shelf and never get its foot (or any other part of itself) into my kitchen, and since they are green and round, they (artichokes) look like them (brussel sprouts). Once I realized that spinach artichoke dip, a lovely addition to any party, had artichoke in it (yeah, I know….) I realized that maybe I did like them after all and when I saw this recipe, I decided this would be the test.
As it turns out, artichokes are mighty fine. Mighty fine indeed. They are especially tasty when cooked alongside potatoes. According to Wikipedia, hash is often a mixture of beef, onions, potatoes and spices that are cooked either alone or with other ingredients. Think corned beef hash. I tend to refer to hash as anything involving small pieces of potatoes and other ingredients, and apparently Bon Appetit does too. I wonder what the Food Lovers’ Companion would say? I forgot to look when I was at home…What really made this dish though – strangely enough – was the aioli. The recipe uses Aleppo pepper, which is a medium-heat pepper from Syria. Whole Foods didn’t have it, and although I was up and at it early, I wasn’t in the mood for spice shopping, so I substituted a mixture of sweet paprika and cayenne in a 4:1 ratio. Don’t know if it tastes like Aleppo pepper, but it’s good nonetheless, and that’s what the Internet told me to do. And with it rubbed on the flank steak with thyme, it makes for a really scrumptuous flavorful dish. One of those dishes where all the flavors tie in together – the thyme in the hash and on the steak, aleppo pepper in aioli and rubbed on the steak, etc. But the aioli – what a tasty treat. It sounds fancy, but it’s really just mayo and garlic, plus anything else you add. Simple. And good. So damn good.
Go whip this up. And don’t be afraid of the artichokes, like I was. They are pretty wussy and don’t make all the fuss you hear about. Promise
2 garlic cloves, pressed
1 t Aleppo pepper (or 4:1 sweet paprika:cayenne pepper)
1/4 t kosher salt
1/2 cup mayo (I used light mayo)
2 T evoo
1 t Sherry wine vinegar
1 1/2 T fresh thyme leaves, chopped
2 t Aleppo pepper (or substitute above)
1 t kosher salt
1/4 t fresh ground black pepper
1 1.5-2 lb flank steak
8 baby artichokes, stems trimmed
1 1/4 pounds unpeeled yellow potatoes
3 T evoo, divided
1/2 c water
2 fresh thyme sprigs
1 garlic clove, minced
2 T heavy cream
1 T peanut or veggie oil
2 T chopped fresh chives (I didn’t have any, used scallions)
Mash garlic, Aleppo pepper, salt, pepper in small bowl with back of spoon (or use mortar & pestle if you have one) to form paste. Whisk in evoo, mayo, Sherry vinegar.
Mix thyme, Aleppo pepper, 1 t salt, 1/4 t pepper in small bowl. Rub onto steak and set aside.
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 med-hi and boil until tender, 8-10 min. Drain and transfer to baking sheet until cook enough to handle. Halve or quarter, depending on size.
Drain artichokes; pat to dry then sprinkle with salt and pepper. Heat 2 T olive oil in large skillet over med-hi heat. Add artichokes and saute until browned, about 4 minutes. Add 1/2 cup water, thyme sprigs, and garlic. Cover skillet and simmer over med heat until artichokes are tender, about 5 minutes. Uncover & boil until liquid evaporates, stirring often, 2-3 mins. Add remaining 1 T olive oil and potatoes; stir to coat. Add cream and sprinkle with salt & pepper. Cook until potatoes are heated through and browned in areas, stirring often, about 6 minutes. Season hash to taste. Let stand at room temp.
Preheat oven to 400. Heat peanut/veggie oil in ovenproof skillet over hi heat. Add stead and cook until bottom is brown, about 2 minutes. Turn steak over; transfer to oven and roast until desired doneness, about 7 mins for med-rare. Transfer to cutting board; tent with foil to keep warm. Let rest 10 minutes.
Meanwhile, rewarm hash gently over medium heat. Stir in chopped chives. Thinly slice steak crosswise. Divide steak and hash among plates. Drizzle aioli over steak.