Skirt Steak with Artichoke and Potato Hash
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
- freshly ground black pepper
- 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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