Name: Flank Steak with Artichoke-Potato Hash and Aleppo-Pepper Aioli
Yield: 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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We could be convinced to serve this flank steak recipe for breakfast—the potatoes basically make this morning food.

Recipe notes