A good friend of ours regularly brings us awesome things, like freshly picked baby artichokes, and I always want to make that ingredient shine in a dish. Sabrina was set to put this dish together, but she wasn't feeling up to it, so I decided to interpret what I thought would combine well. She LOVES steak, and Aleppo pepper, and so the rub for the steak was a sheer winner. The crispy pan-fried potatoes and artichokes were ABSOLUTELY delicious, and the drizzle of the Aleppo aioli along with a squeeze of fresh lemon took it way over the top!! A fantastic combo.
Start by making the rub for the steak:
- 1 1/2 Tbls fresh thyme, chopped
- 2 tsp Aleppo pepper
- 1 tsp kosher salt
- 1/4 tsp cracked black pepper
- 2 NY Strip steaks
- olive oil
Mix all ingredient together in a small bowl, and rub in the thyme using your fingertips. Place steaks in a dish, coat lightly with a little olive oil, and liberally massage in the rub on both sides of the steaks. Let the rest, covered in the fridge for at least 4 hours.
Next, prepare the Aleppo aioli:
- 2 garlic cloves, smashed and miced
- 1 tsp Aleppo pepper
- 1/4 tsp kosher salt
- 2 tsp whole grain mustard
- 1/2 cup prepared mayo
- 1 tsp Sherry wine vinegar
On a cutting board, place minced garlic, Aleppo pepper and kosher salt, and using the side of your knife, mash the ingredients together to form a smooth paste. Place paste, and remaining ingredients in a bowl and mix well. Chill in fridge until ready to use.
Meanwhile, ready up some potatoes and baby artichokes.
- 1 large russet potato, peeled and cut into 1" chunks
- 6 - 8 baby artichokes, cleaned, trimmed and cut into quarters (Trimming baby artichokes)
- 1 lemon, halved
- 2 - 3 Tbls EV olive oil
- salt and pepper
- 2 tsp anchovy paste, (or 2 anchovy fillets, minced fine)
- 2 Tbls chopped fresh parsley, more for garnish
Place potatoes into a medium pot filled with water, add 2 tsp kosher salt, and bring to a boil over high heat. Boil until just tender, about 10 - 15 min. Drain into colander and set aside to dry out. Get two separate skillets ready, one cast iron and one stainless steel.
Place the cast iron skillet over medium-high heat, and add 2 Tbls olive oil. Place cooked potato chunks into pan, and brown the sides until golden crispy, about 2-3 min per side. Place the stainless steel skillet over medium-high heat, and add 1 Tbls olive oil. Add the quartered baby artichokes to the steel skillet, and brown until crisp and tender, about 6-8 min. Add the cooked artichokes to the potato skillet, and season with salt and pepper. Add anchovy paste to the potato-artichoke mix, and stir to evenly combine. Kill the heat and add the chopped parsley.
While the potatoes cook, get a hot grill ready for the steaks:
- Reserved rubbed steaks
- Reserved aleppo aioli
- Pan-fried potatoes and artichokes
- lemon wedges and chopped fresh parsley for garnish
Over a high-heat grill, char the steaks for about 2 min, then rotate 45º and grill another 2 min to achieve cross-hatch grill marks. Flip steaks over and repeat the process. They should be medium to medium rare at this point. Let rest, loosely cover with foil, and gather all the fixings together.
Plate the potatoes and artichokes first, and squeeze a little lemon juice over them. Next, take a Tbls of the aleppo aioli, and drizzle over the potatoes. Cut steak, against the grain, and place thick slices over the potatoes. Garnish with fresh chopped parsley and a lemon wedge, and serve.