Seared Steak with Potato-Artichoke Hash

Photo: Becky Luigart-Stayner; Styling: Buffy Hargett
For easier grill management and faster cooking, cut larger steaks into two pieces.

Yield:

Makes 4 to 6 servings

Recipe from


Ingredients

2 teaspoons light brown sugar
1 1/2 teaspoons kosher salt
1 teaspoon ground black pepper
1/4 teaspoon ground red pepper
1 (1 1/2- to 1 3/4-lb.) flank, skirt, or tri-tip steak
4 tablespoons olive oil, divided
1 (22-oz.) package frozen potato wedges, thawed
3 tablespoons butter
1 medium-size sweet onion, chopped
1 (9-oz.) package frozen artichoke hearts, thawed
3 garlic cloves, minced
3 tablespoons coarsely chopped fresh flat-leaf parsley
3 tablespoons drained capers
1 tablespoon fresh lemon juice

Preparation

1. Stir together brown sugar and next 3 ingredients. Rub steak with sugar mixture, and let stand 5 minutes.

2. Heat 1 Tbsp. olive oil in a cast-iron grill pan over high heat. Add steak; cook, turning once, until seared, 12-16 minutes for medium-rare. Remove from skillet; cover loosely with aluminum foil. (Alternatively, cook steak on gas or charcoal grill.)

3. Meanwhile, cook potatoes in remaining 3 Tbsp. hot oil in a large skillet over medium-high heat, stirring occasionally, 10 to 12 minutes or until golden. Remove from skillet.

4. Melt 2 Tbsp. butter in skillet. Add onion; cook, stirring often, 5 to 7 minutes or until tender. Add artichokes and garlic; cook, stirring often, 5 minutes. Stir in parsley, next 2 ingredients, potatoes, and remaining 1 Tbsp. butter; cook, stirring often, 2 to 3 minutes.

5. Cut steak diagonally across the grain into thin slices, and serve with potato mixture. Add salt and pepper to taste.

Note: We tested with Alexia All Natural Oven Reds with Olive Oil, Parmesan & Roasted Garlic potatoes.

Note:

Vanessa McNeil Rocchio,

March 2013