Tuscan-Style New York Strip with Arugula-Artichoke Salad

Ingredients

• 1.8 pounds artichokes 
• 5 ounces baby arugula 
• 1  bay leaves 
• 1 teaspoon pepper black divided freshly ground
• 2 teaspoons thyme sprigs fresh
• 10  garlic clove crushed
• 1 teaspoon kosher salt divided
• 0.5 cup juice of lemon fresh divided
• 12 inch lemon zest 
• 3  optional: lemon quartered
• 4 tablespoons olive oil extra virgin extra-virgin divided
• 1 cup onion red vertically sliced
• 2 ounces parmesan shaved
• 6 medium potatoes - remove skin red
• 24 ounce fat-trimmed beef flank steak trimmed
• 10  thyme sprigs 
• 2 cups water 

Equipment

• bowl
• sauce pan
• whisk
• grill
• ziploc bags

Directions

1. Combine 1 tablespoon oil, garlic, thyme sprigs, and lemon rind in a large zip-top plastic bag.
2. Add the steaks to bag; seal and marinate in refrigerator for 3 1/2 hours, turning occasionally.
3. Remove bag from refrigerator, and let stand for 30 minutes.
4. Remove the steaks from marinade, and discard marinade.
5. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
6. Place potatoes and bay leaf in a saucepan; cover with water. Bring to a boil; reduce heat, and simmer for 15 minutes or until crisp-tender.
7. Drain; discard bay leaf. Cool completely; cut into 24 (1/3-inch-thick) slices.
8. Preheat the grill to medium-high heat.
9. Combine 2 cups water and 1/4 cup juice in a large bowl. Trim about 2 inches from top of each artichoke.
10. Cut each in half vertically.
11. Remove fuzzy thistle from bottom with a spoon. Trim any remaining leaves and dark green layer from base.
12. Place artichoke halves in lemon water.
13. Combine 2 tablespoons oil, 2 tablespoons juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl; stir with a whisk. Thinly vertically slice artichokes.
14. Add sliced artichokes, arugula, and thinly vertically sliced onion to bowl; toss gently to combine.
15. Place steak, potato slices, and lemons on grill rack coated with cooking spray. Grill steak 4 minutes on each side or until desired degree of doneness. Grill potatoes for 3 minutes on each side or until tender. Grill lemons for 2 minutes on each cut side.
16. Let the steak stand for 5 minutes.
17. Cut steak diagonally across grain into thin slices.
18. Place 4 potato slices on each of 6 plates.
19. Sprinkle evenly with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, and thyme leaves.
20. Place 1 cup arugula mixture on each plate, and top each serving with 4 teaspoons cheese. Arrange 3 ounces steak on each serving, and drizzle evenly with remaining 1 tablespoon olive oil and remaining 2 tablespoons lemon juice.
21. Serve with grilled lemon.
22. Wine Match: Brazin Lodi Old Vine Zinfandel ($1
23. a big, juicy wine loaded with vanilla, dark fruit, spice, and acidity to balance the lemony tang of the Tuscan-Style New York Strip. --Julianna Grimes