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Seared Steak with Potato-Artichoke Hash

For easier grill management and faster cooking, cut larger steaks into two pieces.
21
1 hr
TOTAL TIME
609
CALORIES
$5.75
PER SERVING
Seared Steak with Potato-Artichoke Hash
Ingredients
14 INGREDIENTS
5 SERVINGS
Lemon Juice
1 tbsp lemon juice
Ground Black Pepper
1 tsp ground black pepper
Olive Oil
4 tbsp olive oil
divided
Frozen Potato Wedges
22 oz frozen potato wedges
thawed
Kosher Salt
1 1/2 tsp kosher salt
Garlic
3 cloves garlic
minced
Butter
3 tbsp butter
Sweet Onion
1 medium sweet onion
chopped
Capers
3 tbsp capers
Ground Red Pepper
1/4 tsp ground red pepper
Light Brown Sugar
2 tsp light brown sugar
Fresh Parsley
3 tbsp fresh parsley
coarsely chopped
Flank Steak
1 1/2 lbs flank steak
Frozen Artichoke Hearts
9 oz frozen artichoke hearts
thawed
Directions
18 STEPS
View Directions on MyRecipes
Health Info
Macros
38g
CARBS
36g
FAT
32g
PROTEIN
Contains these allergens
MILK
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Frequently Asked Questions
What cut of steak is best for Steak Frites?
How can I achieve the perfect sear on my steak?
What temperature should I fry the frites at?
How do I know when my steak is cooked to my desired doneness?
Why do I have to let the steak rest after cooking?
Why should I soak the potatoes in cold water before frying?
How can I achieve the most flavorful steak?
Can I use any type of potatoes for the frites?
Why should I cook the frites twice?
What oil should I use for frying?