Flank Steak with Artichoke-Potato Hash and Aleppo-Pepper Aioli

Flank Steak with Artichoke-Potato Hash and Aleppo-Pepper Aioli
Photo by Lisa Hubbard

Ingredients

  • ½ cup water
  • 2 fresh thyme sprigs
  • 1 clove garlic
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon coarse kosher salt
  • 2 teaspoons Aleppo pepper
  • 2 tablespoons heavy whipping cream
  • + 14 more ingredients
    • 1 1 1/2-to 2-pound flank steak
    • 2 tablespoons extra-virgin olive oil
    • 2 cloves garlic
    • ¼ teaspoon coarse kosher salt
    • 1 ½ tablespoons fresh thyme leaves
    • ¼ teaspoon freshly ground black pepper
    • 8 baby artichokes
    • 1 teaspoon Sherry wine vinegar
    • ½ lemon
    • 2 tablespoons fresh chives
    • ½ cup mayonnaise
    • 1 tablespoon peanut oil or vegetable oil
    • 1 teaspoon Aleppo pepper
    • 1 ¼ pounds unpeeled small yellow potatoes (such as baby Dutch or Russian Banana)

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. Mix thyme, Aleppo pepper, 1 teaspoon coarse salt, and 1/4 teaspoon black pepper in smal...

View full recipe at Epicurious

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