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 Southern Living

More From Southern Living


  • 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


  1. 1. Stir together brown sugar and next 3 ingredients. Rub steak with sugar mixture, and let stand 5 minutes.
  2. 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. 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. 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. 5. Cut steak diagonally across the grain into thin slices, and serve with potato mixture. Add salt and pepper to taste.
  6. Note: We tested with Alexia All Natural Oven Reds with Olive Oil, Parmesan & Roasted Garlic potatoes.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Seared Steak with Potato-Artichoke Hash Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy