This recipe is based on one from David Tanis, the author of A Platter of Figs (Artisan, 2008) and the chef at Chez Panisse in Berkeley, California.
- 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
Season steaks with salt and pepper. Massage steaks with 2 tbsp. oil. Let sit at room temperature for 1 hour.
Bring 6 cups salted water to a boil in a 2-qt. saucepan. Transfer potatoes to boiling water, reduce heat to medium, and simmer until almost tender, about 4 minutes. Drain potatoes; transfer to a baking sheet; let cool.
Trim away tough outer leaves of artichokes to expose their tender, pale green interior. (For illustrated, step-by-step instructions, see Trimming Baby Artichokes.) Slice artichokes lengthwise into 1⁄4"-thick wedges. Rub artichokes with the cut sides of the halved lemons; set aside.
Heat 1⁄3 cup oil in a 12" cast-iron skillet over medium-high heat. Add potatoes and cook, flipping occasionally with a metal spatula, until they are light brown, about 10 minutes. Add artichokes and cook, flipping occasionally, until artichokes and potatoes are golden brown and tender, about 10 minutes. Season with salt and pepper. Add parsley, capers, and garlic. Stir to combine and set hash aside off heat.
Heat remaining oil in a 12" cast-iron skillet over medium-high heat or prepare a medium-hot charcoal fire in a grill. Add steak and cook, flipping once with tongs, until seared, crusty, and medium rare, 6–8 minutes. Transfer to a platter and let sit for 5 minutes. Slice steak against the grain, divide between 4 plates, and squeeze the lemon halves over steaks. Serve with the hash.