To break in the grilling season, we decided to grill up some steaks that we bought a few weeks ago. We eat steak pretty rarely, so when we do we really go all out rather than try to be all healthy about it. I rubbed the steaks with Montreal Steak Seasoning, a great no-fuss rub. Don is the grillmaster of the house and cooked the steaks to medium-rare perfection. I served them with grilled asparagus which had been marinated in a bit o' olive oil, s+p, and chipotle chili powder.
Also with the steaks were artichoke-potato hash and chipotle pepper aioli. Read more for the recipe!
Artichoke-Potato Hash and Chipotle-Pepper Aioli
adapted from Epicurious
Aioli:
1 garlic clove, pressed
1/2 tsp chipotle chili powder
1/2 tsp paprika
1/8 tsp salt
1/4 cup mayo
1 tbsp olive oil
1/2 tsp sherry wine vinegar
Artichoke-Potato Hash:
2 15-oz cans artichoke hearts, drained and halved or quartered
1 1/4 - 1 1/2 lbs unpeeled small yellow potatoes
3 tbsp olive oil
1/2 cup water
2 fresh thyme sprigs
1 garlic clove, minced
2 tbsp heavy whipping cream
2 tbsp chopped scallions
To make the aoili, mix all ingredients together. Cover and chill until ready.
For the hash, place the potatoes in a heavy saucepan. Add enough cold water to cover, then sprinkle with salt. Bring to a boil; reduce heat and simmer until just tender, about 8-10 minutes. Drain, let cool a bit, then halve or quarter them.
Heat 2 tbsp oil in a large skillet over medium-high heat. Add artichokes and saute until brown. add 1/2 cup water, thyme sprigs, and garlic. Cover and simmer for a few minutes, then remove cover and boil off all the water. Add remaining 1 tbsp olive oil and potatoes; stir to coat. Add cream and season with salt+pepper. I added some chipotle chili powder at this point as well. Cook until potatoes are browned in spots. Stir in chopped scallions and season as desired.
Grill the steaks to desired temperature. Serve with hash and asparagus; smother in aioli.
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