Flat Iron Steaks with Artichoke-Potato Hash,
Purple Asparagus & Caramelized Shallots
Hash can really be any combination of chopped vegetables or potatoes. The word hash actually derives from the French word “hacher,” or to chop. Quartered baby potatoes and halved baby artichokes that are browned alongside a steak make up this one. Truly a one-pan meal, the steak, hash, asparagus, and shallots are all cooked in the same pan, which not only makes cleanup easy, but also helps the flavors accumulate as you cook.
- 2 Flat Iron Steaks
- 1 Bunch Purple Asparagus
- 7 Ounces Baby Red Potatoes
- 2 Shallots
- 3 Cloves Garlic
- 7 Ounces Baby Artichokes
- 1 Lemon
Prepare your ingredients:
Wash and dry the fresh produce. Trim off the woody ends of the asparagus, then, with a vegetable peeler, peel the bottom halves of the trimmed spears. Cut the potatoes into quarters. Peel and finely chop the garlic. Peel and thinly slice the shallots.
Prepare the artichokes:
Pick off the tough outer leaves of the artichokes. Cut off about 1 inch of their pointed tops. Cut off the edges of the stems. With a small knife, peel off the outer layer of the remaining stems, then cut the artichokes in half lengthwise. Place the prepared artichokes in a bowl of cold water with a lemon wedge.
Cook the potatoes & steak:
In a large pan, heat some olive oil on medium-high until hot. Add the potatoes, and season with salt and pepper. Cook 1 to 2 minutes, stirring. Meanwhile, pat the steaks dry with paper towels and season them all over with salt and pepper. Add the steaks to the pan with the potatoes. Cook 3 to 5 minutes, stirring the potatoes occasionally without moving the steaks so they can brown.
Add the artichokes:
Add the artichokes to the pan with the steaks and potatoes. Turn over the steaks and cook 3 to 5 minutes on the 2nd side for medium-rare, or until they reach your desired doneness. While the steak cooks, flip the artichokes to ensure they make contact with the pan on both sides. Transfer the cooked steaks, potatoes, and artichokes to a plate so the steaks can rest while you cook the shallots and asparagus.
Caramelize the shallots:
Add about ¼ cup of water to the hot pan used to cook the steaks and vegetables. Use a spoon or tongs to scrape up any brown bits at the bottom of the pan. Simmer the liquid on medium-high 1 to 2 minutes, or until it evaporates, stirring occasionally. Add a drizzle of olive oil, along with the shallots and garlic, and cook 2 to 3 minutes, or until golden brown, stirring.
Cook the asparagus & plate your dish:
Add the asparagus and about ¼ cup more water to the pan with the shallots. Reduce the heat to medium, and cook 2 to 3 minutes, or until the asparagus are tender-crisp. (If you need to, add a little bit more water while cooking the asparagus.) Slice the steaks on an angle, and divide the slices between 2 plates. Top the steaks with the asparagus and caramelized shallots. Serve with the potatoes and artichokes. Garnish with lemon wedges and enjoy!