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1
Trim the skirt steak of excess fat and sinew, if any (it doesnt usually need much trimming).
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2
Season the skirt steak with the sliced chiles, cracked black pepper, rosemary, and thyme leaves.
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3
Cover, and refrigerate for at least 4 hours or overnight.
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4
Preheat the oven to 400F.
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5
Toss the potatoes with 2 tablespoons olive oil, the garlic cloves, thyme sprigs, bay leaf, and 1 teaspoon salt.
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6
Place in a roasting pan, cover with aluminum foil, and roast about 45 minutes, until tender when pierced.
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7
(Depending on the size, age, and variety of potatoes, cooking time will vary.)
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8
While the potatoes are roasting, prepare the artichokes.
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9
Cut off the top third of the artichokes, and remove the tough outer leaves, down to the pale yellowgreen leaves.
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10
Using a paring knife, trim the bottom of the stem and the stalks.
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11
Cut each artichoke in half and remove the fuzzy choke if there is one.
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12
(If you clean the artichokes ahead of time, immerse them in a bowl of cold water with the juice of one lemon added, to prevent them from turning brown.
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13
Be sure to drain and dry them well before cooking.)
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14
Heat a large saute pan over high heat for 2 minutes.
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15
Pour a cup olive oil into the pan, and wait a minute.
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16
Add the artichokes, and season with 1 teaspoon thyme, 1 teaspoon salt, and a pinch of pepper.
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17
Turn the heat to medium, and saute about 10 minutes, tossing often, until the artichokes are golden brown.
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18
(If the pan seems dry, add another tablespoon or two of olive oil.)
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19
When the potatoes have cooled, crumble them into chunky pieces.
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20
Squeeze the roasted garlic out of its skin and set aside.
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21
Wipe out the artichoke pan and return it to the stove over high heat, for 2 minutes.
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22
(To get the potatoes nicely browned and crisp, dont overcrowd them.
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23
You may have to use two pans or do it in batches.)
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24
Swirl in the remaining a cup olive oil and wait a minute.
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25
Add the crumbled potatoes, and season with the remaining 2 teaspoons thyme, 1 teaspoon salt, and freshly ground black pepper.
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26
Cook until the potatoes are crispy on one side.
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27
(Dont try to move them or turn them if they are stuck to the pan; they will eventually release themselves, just be patient.)
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28
After about 8 minutes, when theyve browned nicely on the first side, turn the potatoes in the oil, letting them color on all sides.
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29
When the potatoes are golden brown, turn the heat down to medium and add the shallots, artichokes, and roasted garlic.
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30
Toss well, and saute the hash together 5 to 6 minutes, until the artichokes are hot and the shallots are translucent.
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31
Toss in the chopped parsley just before serving.
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32
Light the grill 30 to 40 minutes before cooking, and remove the steak from the refrigerator so it reaches room temperature by the time youre ready to grill it.
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33
When the coals are broken down, red, and glowing, season the steak generously with salt, and brush it lightly with olive oil.
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34
Place the meat on the hottest part of the grill, to get a nice sear on the outside.
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35
Cook about 2 minutes, turn the meat a quarter-turn, and cook another minute.
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36
Turn the meat over, and move it to a cooler spot on the grill.
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37
Cook another minute or two for medium-rare.
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38
Rest the steak on a wire rack set over a baking sheet for a few minutes.
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39
Arrange the artichoke-potato hash on a large warm platter, and scatter the arugula leaves over the top.
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40
Slice the steak against the grain, and lay the slices over the potatoes and artichokes.
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41
Spoon some of the black olive aioli over the meat, and pass the rest at the table.
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42
Place the egg yolk in a stainless steel bowl.
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43
Begin whisking in the grapeseed oil drop by drop, as slowly as you can bear.
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44
Continue in this manner, following with the olive oil, as the mixture thickens.
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45
Once the mayonnaise has emulsified, add the remaining oil in a slow steady stream, whisking all the time.
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46
If the mixture gets too thick and is difficult to whisk, add a drop or two of water.
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47
Pound the garlic with 1/4 teaspoon salt in a mortar.
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48
Add half the olives and pound to a paste.
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49
Roughly chop the remaining olives.
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50
Fold the garlic-olive paste and the chopped olives into the mayonnaise.
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51
Season with 1/4 teaspoon salt, a squeeze of lemon juice, and the cayenne pepper.
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52
Taste for balance and seasoning.
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53
If the aioli seems thick and gloppy, thin it with a little water; this will also make it creamier.
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54
Season the steak with the chiles, pepper, and herbs the night before cooking.
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55
You can roast the potatoes and saute the artichokes ahead of time.
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56
Saute them together to make the hash just before serving; the hash can sit in the pan while you finish the steaks.
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57
You can make the aioli a few hours ahead as well.
