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

Molly Stevens
  • minutes
  • Serves 4 to 6

INGREDIENTS

1

1 1/2- to 2-pound flank steak

3 tsp

Aleppo chile

8

Baby artichokes, stems

2 tbsp

Chives, fresh

3

Garlic clove

1/2

Lemon

1 1/2 tbsp

Thyme, fresh leaves

2

Thyme, fresh sprigs

1 1/4

lbs Yellow potatoes, small

1/2 cup

Mayonnaise

1/4 tsp

Black pepper, ground

1 1/4 tsp

Kosher salt, coarse

5 tbsp

Olive oil, extra-virgin

1 tbsp

Peanut oil or vegetable oil

1 tsp

Sherry wine vinegar

2 tbsp

Heavy whipping cream

1/2 cup

Water