Seared Steak with Potato-Artichoke Hash

Seared Steak with Potato-Artichoke Hash

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    teaspoons light brown sugar

  • teaspoons kosher salt

  • 1

    teaspoon ground black pepper

  • ¼

    teaspoon ground red pepper

  • 1

    (1½- to 1¾-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

Directions

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.


Nutrition

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