Steak and Potatoes Our Way, With Salad

Name: Steak and Potatoes Our Way, With Salad
Total time: 35 min
Yield: 3 servings
Ingredients: 1 pound tiny new potatoes; 8 ounces flank steak; 2 6-ounce jars marinated artichoke hearts; 1 medium clove garlic; 2 tablespoons white-wine vinegar; 4 tablespoons white wine; 1 teaspoon dried thyme; Freshly ground black pepper; 6 ounces arugula (or other bitter greens); 12 cherry or 18 pear tomatoes, either red or yellow

By Marian Burros

Total Time: 35 minutes
Rating: 3(11)
Comments: Read comments

Featured in: PLAIN AND SIMPLE; A Comeback for Steak and Potatoes

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Ingredients

Yield:3 servings

1pound tiny new potatoes
8ounces flank steak
26-ounce jars marinated artichoke hearts
1medium clove garlic
2tablespoons white-wine vinegar
4tablespoons white wine
1teaspoon dried thyme
Freshly ground black pepper
6ounces arugula (or other bitter greens)
12cherry or 18 pear tomatoes, either red or yellow

Ingredient Substitution Guide

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Preparation

Step 1
If using broiler, turn on.
Step 2
Scrub potatoes; do not peel. Bring to boil in covered pot with water to cover.
Step 3
Trim fat from flank steak and score on the diagonal. Prepare the stove-top grill, if you are using one. Grill or broil steak until well browned on both sides and medium rare in the center, 7 to 10 minutes.
Step 4
Drain artichokes, reserving 2 tablespoons of marinade. Place artichokes in strainer and run hot tap water over them; drain.
Step 5
Turn on food processor and put garlic through feed tube to mince. Add artichokes, reserved marinade, vinegar, wine and thyme and process until the mixture is smooth. Season with pepper.
Step 6
Wash and dry arugula and trim stems; wash tomatoes and dry.
Step 7
When flank steak is cooked, cut into julienne strips on the diagonal; cut strips into 3 or 4 pieces.
Step 8
Drain cooked potatoes and cut into small pieces. Combine the potatoes with steak and artichoke puree. Mix well.
Step 9
Arrange beds of arugula on three plates; top with salad and decorate with tomatoes.