Sliced Steak with Garlic-Sauteed Artichokes

Sure, it’s great for a weekend barbecue, but your grill can also be your best friend during busy weeknights. Here, steak is seared on a hot grill and baby artichokes are sauteed until tender for an impressive meal that comes together in no time.

 

Sliced Steak with Garlic-Sauteed Artichokes

 

For the sauteed artichokes:

Juice of 1 lemon

1 lb. (500 g.) fresh baby artichokes

1/4 cup (2 fl. oz./60 ml.) extra-virgin olive oil

2 large cloves garlic, very thinly sliced

1 small fresh rosemary sprig

1 Tbs. minced fresh flat-leaf parsley

Fine sea salt and freshly ground black pepper

 

1 large boneless sirloin steak, about 1 1/2 lb. (750 g.)

2 Tbs. extra-virgin olive oil

Fine sea salt and freshly ground black pepper

Juice of 1/2 lemon (optional)

 

To make the artichokes, fill a bowl with cold water and add half of the lemon juice. Trim the ends of the artichokes and remove the tough outer leaves. Slice the tips off the inner leaves and quarter the artichokes. Remove any fuzzy choke, if present, and immerse the artichoke quarters in the lemon water.

 

In a large frying pan over medium-low heat, combine the olive oil, garlic and rosemary and saute just until the garlic begins to soften, about 5 minutes. Drain the artichokes and add to the pan. Add the parsley, 1 teaspoon salt, and a grinding of pepper and cook, stirring occasionally, until the artichokes are tender, 7-8 minutes. Sprinkle in the remaining lemon juice and cook for 1 minute longer. Cover to keep warm and set aside.

 

Prepare a fire in a charcoal grill or preheat a gas grill to medium-high. If using charcoal, spread the hot coals across one half of the bottom of the grill and leave the other half clear. Rub the steak with the 2 tablespoons olive oil. Sprinkle on both sides with salt and pepper. Put the steak on the grill directly over the heat and sear for 2 minutes. Turn and sear for 2 minutes on the second side. If using charcoal, move the steaks to indirect heat. If using gas, reduce the heat to medium. Grill for about 8 minutes longer for medium-rare, turning once or twice. Transfer to a cutting board, tent with aluminum foil, and let rest for 5 minutes.

 

Carve the steak against the grain into slices 1/2 inch (12 mm.) thick and transfer to a platter. Spoon the artichokes around the steak and drizzle the pan juices over all. Squeeze the lemon half over the steaks and serve. Serves 4.