Flank Steak With Artichoke-Potato Hash And Aleppo-Pepper Aioli

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Bon Appetit
Nutrition per serving    (USDA % daily values)
CAL
1116
FAT
184%
CHOL
104%
SOD
93%

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Ingredients for 4 servings

2 garlic cloves, pressed

1 teaspoon Aleppo pepper

1/4 teaspoon coarse kosher salt

1/2 cup mayonnaise

2 tablespoons extra-virgin olive oil

1 teaspoon Sherry wine vinegar

1 1/2 tablespoons fresh thyme leaves

2 teaspoons Aleppo pepper

1 teaspoon coarse kosher salt

1/4 teaspoon ground black pepper

1 1 1/2- to 2-pound flank steak

1/2 lemon

8 baby artichokes, stems trimmed

1 1/4 pounds unpeeled small yellow potatoes (such as baby Dutch or Russian Banana)

3 tablespoons extra-virgin olive oil, divided

1/2 cup water

2 fresh thyme sprigs

1 garlic clove, minced

2 tablespoons heavy whipping cream

1 tablespoon peanut oil or vegetable oil

2 tablespoons chopped fresh chives

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