Seared Steak with Potato-Artichoke Hash

Ingredients

• 3 tablespoons butter 
• 3 tablespoons capers drained
• 3 tablespoons flat-leaf parsley fresh coarsely chopped
• 9 oz artichoke hearts frozen thawed
• 3  garlic cloves minced
• 0.3 teaspoon ground pepper red
• 1 teaspoon ground pepper black
• 1.5 teaspoons kosher salt 
• 1 tablespoon juice of lemon fresh
• 2 teaspoons brown sugar light
• 4 tablespoons olive oil divided
• 22 oz potato wedges frozen thawed
• 1 medium size onion sweet chopped
• 1.5 lb tri-tip steak 

Equipment

• frying pan
• oven
• grill
• aluminum foil
• grill pan

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.
3. Add steak; cook, turning once, until seared, 12-16 minutes for medium-rare.
4. Remove from skillet; cover loosely with aluminum foil. (Alternatively, cook steak on gas or charcoal grill.)
5. 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.
6. Remove from skillet.
7. Melt 2 Tbsp. butter in skillet.
8. Add onion; cook, stirring often, 5 to 7 minutes or until tender.
9. 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.
10. Cut steak diagonally across the grain into thin slices, and serve with potato mixture.
11. Add salt and pepper to taste.
12. Note: We tested with Alexia All Natural Oven Reds with Olive Oil, Parmesan & Roasted Garlic potatoes.