Flank Steak with Artichoke-Potato Hash and Aleppo-Pepper Aioli

Ingredients

• 2 teaspoons ground aleppo pepper 
• 8  baby artichokes trimmed
• 1 teaspoon kosher salt 
• 1.5 pound flank steak 
• 2 tablespoons chives fresh chopped
• 1.5 tablespoons thyme sprigs fresh
• 1  garlic clove minced
• 2  garlic clove pressed
• 0.3 teaspoon pepper black
• 2 tablespoons cup heavy whipping cream 
• 0.5  optional: lemon 
• 0.5 cup mayonnaise 
• 3 tablespoons olive oil extra virgin extra-virgin divided
• 1.3 pounds potatoes yellow unpeeled (such as baby Dutch or Russian Banana)
• 1 teaspoon sherry vinegar 
• 2  thyme sprigs fresh
• 1 tablespoon vegetable oil 
• 0.5 cup water 

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• whisk
• aluminum foil
• mortar and pestle

Directions

1. Mash garlic, Aleppo pepper, and 1/4teaspoon coarse salt to paste in mortar withpestle or in small bowl with back of spoon.
2. Whisk in remaining ingredients. DO AHEAD: Can be made 2 days ahead. Cover and chill.
3. Mix thyme, Aleppo pepper,1 teaspoon coarse salt, and 1/4 teaspoonblack pepper in small bowl. Rub seasoningmixture into steak; set aside. DO AHEAD: Canbe made 4 hours ahead. Cover; chill. Bringto room temperature before continuing.
4. Squeeze juice from lemon half intomedium bowl of water.
5. Cut 1/2 inch fromtops of artichokes. Working with 1 artichokeat a time, break off dark outer leavesuntil only pale yellow leaves remain.
6. Cutartichokes lengthwise in half; cut each halfinto 1/2-inch wedges.
7. Place in lemon waterto prevent browning.
8. Place potatoes in heavy large saucepan.
9. Add enough cold water to cover; sprinklewith salt. Bring to boil; reduce heat tomedium-high and boil until potatoes arejust tender, 8 to 10 minutes.
10. Drain.
11. Transferto baking sheet until cool enough to handle.Halve or quarter potatoes.
12. Drain artichokes; pat to dry well,then sprinkle with salt and pepper.
13. Heat 2tablespoons olive oil in heavy large skilletover medium-high heat.
14. Add artichokesand sauté until browned, about 4 minutes.
15. Add 1/2 cup water, thyme sprigs, and garlic.Cover skillet and simmer over mediumheat until artichokes are tender, about 5minutes. Uncover and boil until no liquidremains, stirring often, 2 to 3 minutes.
16. Add remaining 1 tablespoon olive oil andpotatoes; stir to coat.
17. Add cream andsprinkle with salt and pepper. Cook untilpotatoes are heated through and brownedin spots, stirring often, about 6 minutes.Season hash to taste with salt and pepper.DO AHEAD: Can be made 1 hour ahead.
18. Letstand at room temperature.
19. Preheat oven to 400°F.
20. Heat peanut oilin heavy large ovenproof skillet over highheat.
21. Add steak and cook until bottom isbrown, about 2 minutes. Turn steak over;transfer to oven and roast until cookedto desired doneness, about 7 minutes formedium-rare.
22. Transfer to work surface; tentwith foil to keep warm.
23. Let rest 10 minutes.
24. Meanwhile, rewarm artichokepotatohash gently over medium heat.Stir in chopped chives. Thinly slice steakcrosswise. Divide steak and hash amongplates.
25. Drizzle some aioli over steak.
26. Serve,passing remaining aioli alongside.