Grilled Skirt Steak with Artichoke-Potato Hash and Black Olive Aïoli

Name: Grilled Skirt Steak with Artichoke-Potato Hash and Black Olive Aïoli
Ingredients: 2 pounds skirt steak; 3 chiles de árbol, thinly sliced; 2 teaspoons cracked black pepper; 1 tablespoon rosemary leaves; 1 tablespoon thyme leaves, plus 4 thyme sprigs; 1 1/4 pounds Yukon Gold potatoes; 1 1/4 to 1 1/3 cup extra-virgin olive oil; 4 cloves garlic, unpeeled; 1 bay leaf; 12 baby artichokes; 2/3 cup sliced shallots; 2 tablespoons chopped flat-leaf parsley; 1 bunch arugula, cleaned; Black olive aïoli (recipe follows); Kosher salt and freshly ground black pepper; 1 extra-large egg yolk; 1/2 cup grapeseed oil; 1/2 cup extra-virgin olive oil; 1 small clove garlic; 1/4 cup pitted black oil-cured olives, such as Nyons; 1/2 lemon, for juicing; Pinch cayenne pepper; Kosher salt and freshly ground black pepper

January 24, 2012

Skirt steak is among those cuts of beef that a novice cook sometimes avoids, despite their excellent flavor and reasonable price. But few steaks will be more delicious when properly cooked, and I assure you it’s not hard to get right. With skirt steak, remember a few key points. Start by caramelizing it well on the hottest part of the grill. Then move it over to a cooler spot to finish cooking just to medium-rare. Any less cooked, and it’s chewy; any more than medium, and it becomes leathery, livery, and tough. Be sure to let the skirt steak rest a few minutes before slicing it. The most crucial thing of all is to slice the meat against the grain to ensure that it’s tender and not rubbery. Though mayonnaise might sound strange as an accompaniment for steak, the aïoli melts into a creamy sauce, leaving behind a trail of olives.

Recipe notes

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