Flank steak with artichoke-potato hash and aleppo-pepper aioli from Bon Appétit Magazine, April 2009 (page 94) by Molly Stevens

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

  • WombatCuddler on August 17, 2019

    I make this with skirt steak instead of flank steak

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