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

Ingredients

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

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