Skirt Steak with Artichoke and Potato Hash | Saveur

Name: Skirt Steak with Artichoke and Potato Hash | Saveur
Ingredients: 2 lb. skirt steak, cut into 4 portions; Kosher salt and freshly ground black pepper, to taste; 1 ⁄ 3 cup plus 3 tbsp. extra-virgin olive oil; 2 lb. medium potatoes, such as yellow finn or yukon gold, peeled and cut into 1" chunks; 15 baby artichokes (about 2 lbs.); 2 lemons, halved; 1 cup flat-leaf parsley leaves, roughly chopped; 2 tbsp. capers; 4 cloves garlic, finely chopped

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This recipe is based on one from David Tanis, the author of A Platter of Figs and the chef at Chez Panisse in Berkeley, California.

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Ingredients

2 lb. skirt steak, cut into 4 portions
Kosher salt and freshly ground black pepper, to taste
<sup>1</sup>⁄<sub>3</sub> cup plus 3 tbsp. extra-virgin olive oil
2 lb. medium potatoes, such as yellow finn or yukon gold, peeled and cut into 1" chunks
15 baby artichokes (about 2 lbs.)
2 lemons, halved
1 cup flat-leaf parsley leaves, roughly chopped
2 tbsp. capers
4 cloves garlic, finely chopped