- 2 garlic cloves, pressed
- 1 teaspoon Aleppo pepper
- 1/4 teaspoon coarse kosher salt
- 1/2 cup mayonnaise
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon Sherry wine vinegar
- 1 1/2 tablespoons fresh thyme leaves
- 2 teaspoons Aleppo pepper
- 1 teaspoon coarse kosher salt
- 1/4 teaspoon ground black pepper
- 1 1 1/2- to 2-pound flank steak
- 1/2 lemon
- 8 baby artichokes, stems trimmed
- 1 1/4 pounds unpeeled small yellow potatoes (such as baby Dutch or Russian Banana)
- 3 tablespoons extra-virgin olive oil, divided
- 1/2 cup water
- 2 fresh thyme sprigs
- 1 garlic clove, minced
- 2 tablespoons heavy whipping cream
- 1 tablespoon peanut oil or vegetable oil
- 2 tablespoons chopped fresh chives
Mash garlic, Aleppo pepper, and 1/4 teaspoon coarse salt to paste in mortar with pestle or in small bowl with back of spoon. Whisk in remaining ingredients. DO AHEAD Can be made 2 days ahead. Cover and chill.
Mix thyme, Aleppo pepper, 1 teaspoon coarse salt, and 1/4 teaspoon black pepper in small bowl. Rub seasoning mixture into steak; set aside. DO AHEAD Can be made 4 hours ahead. Cover; chill. Bring to room temperature before continuing.
Squeeze juice from lemon half into medium bowl of water. Cut 1/2 inch from tops of artichokes. Working with 1 artichoke at a time, break off dark outer leaves until only pale yellow leaves remain. Cut artichokes lengthwise in half; cut each half into 1/2-inch wedges. Place in lemon water to prevent browning.
Place potatoes in heavy large saucepan. Add enough cold water to cover; sprinkle with salt. Bring to boil; reduce heat to medium-high and boil until potatoes are just tender, 8 to 10 minutes. Drain. Transfer to baking sheet until cool enough to handle. Halve or quarter potatoes.
Drain artichokes; pat to dry well, then sprinkle with salt and pepper. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add artichokes and sauté until browned, about 4 minutes. Add 1/2 cup water, thyme sprigs, and garlic. Cover skillet and simmer over medium heat until artichokes are tender, about 5 minutes. Uncover and boil until no liquid remains, stirring often, 2 to 3 minutes. Add remaining 1 tablespoon olive oil and potatoes; stir to coat. Add cream and sprinkle with salt and pepper. Cook until potatoes are heated through and browned in spots, stirring often, about 6 minutes. Season hash to taste with salt and pepper. DO AHEAD Can be made 1 hour ahead. Let stand at room temperature.
Preheat oven to 400°F. Heat peanut oil in heavy large ovenproof skillet over high heat. Add steak and cook until bottom is brown, about 2 minutes. Turn steak over; transfer to oven and roast until cooked to desired doneness, about 7 minutes for medium-rare. Transfer to work surface; tent with foil to keep warm. Let rest 10 minutes.
Meanwhile, rewarm artichoke-potato hash gently over medium heat. Stir in chopped chives. Thinly slice steak crosswise. Divide steak and hash among plates. Drizzle some aioli over steak. Serve, passing remaining aioli alongside.