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1
Preheat oven to 450 degrees F. Preheat a grill to high.
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2
To Prepare Steak: Combined all dry rub ingredients in a deep bowl, take steak and dredge in mixture, making sure dry rub covers entire steak.
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3
Then put steak on a hot grill about 4 minutes a side until slightly charred, at this point the steak will be rare.
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4
Put in oven to cook to desired temperature: 10 minutes for medium rare, 20 minutes for medium and 25 minutes for medium well.
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5
To assemble dish: Place steak on oval dish, topped steak with potatoes.
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6
Surround plate with chokes.
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7
5 small Yukon gold potatoes
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8
3 tablespoons unsalted butter
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9
Salt and freshly ground black pepper
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10
1 tablespoon sour cream
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11
1/3 cup chopped green onions
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12
1/3 cup crispy cooked bacon
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13
Wash the potatoes well, then cut in quarters, and drop in boiling water for 15 minutes or until fork tender.
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14
Drain potatoes well.
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15
In a saute pan melt the butter.
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16
When bubbling add the potatoes.
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17
Season with salt and pepper, to taste.
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18
Start smashing potatoes with a back of a fork until potatoes gather in the pan.
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19
Finish potatoes by topping them with sour cream, green onions and bacon.
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20
4 artichoke hearts.
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21
canned
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22
2 cups all-purpose flour
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23
3 cups vegetable oil
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24
Preheat the oil in a fryer or a deep pot to 350 degrees F.
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25
Take artichoke hearts out of can, drain well, and toss in flour.
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26
Pat the excess flour off the chokes, and drop hearts in fryer oil and fry for about 2 minutes.
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27
Remove to a paper towel lined plate.
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28
Season with salt and pepper.
