Grilled skirt steak with artichoke-potato hash and black olive aïoli from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table (page 109) by Suzanne Goin and Teri Gelber

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Refrigerate spice-rubbed steak 4 hours or overnight.

  • TrishaCP on July 25, 2011

    This was delicious- but I didn't have any success getting the aioli to emulsify properly- I ended up using an aioli recipe from another source, and then doctoring it with the black olives.

  • fprincess on February 26, 2011

    Tasty, a little time-consuming. The black olive aioli is really essential to tie everything together so don't skip it...

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