Ingredients
AIOLI
- 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
steak
- 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
Description
Tender Baby Artichokes Add Richness To The Potato Hash And Aleppo Pepper, From Northern Syria, Gives A Sweet, Earthy Flavor To The Steak And Its Accompanying Aioli.
Bon Appetit Magazine
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