Name: Flank Steak with Artichoke-Potato Hash and Aleppo-Pepper Aioli
Yield: Makes 4 to 6 servings
Ingredients: 2 garlic cloves, pressed; 1 teaspoon Aleppo pepper; 1/4 teaspoon coarse kosher salt; 1/2 cup mayonnaise; 2 tablespoons extra-virgin olive oil; 1 teaspoon Sherry wine vinegar; 1 1/2 tablespoons fresh thyme leaves; 2 teaspoons Aleppo pepper; 1 teaspoon coarse kosher salt; 1/4 teaspoon ground black pepper; 1 1 1/2-to 2-pound flank steak; 1/2 lemon; 8 baby artichokes, stems trimmed; 1 1/4 pounds unpeeled small yellow potatoes (such as baby Dutch or Russian Banana); 3 tablespoons extra-virgin olive oil, divided; 1/2 cup water; 2 fresh thyme sprigs; 1 garlic clove, minced; 2 tablespoons heavy whipping cream; 1 tablespoon peanut oil or vegetable oil; 2 tablespoons chopped fresh chives

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Flank Steak with Artichoke-Potato Hash and Aleppo-Pepper AioliLisa Hubbard

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 and online at wholespice.com. If you can't find it, substitute 1/2 teaspoon sweet paprika and 1/8 teaspoon ground chipotle chile powder.

Recipe notes

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