Grilled Skirt and New Potatoes with Olive Aioli

Every time I cook Skirt steak I wonder why I don’t buy it more. Great meaty flavor at bargain prices. $8 – $9. Potatoes are an obvious partner. These are a mix of red and white fingerlings. Super sweet right now. I threw in some artichoke hearts for good measure.

A simple marinade of rosemary, garlic, salt, pepper and canola oil. Why not extra virgin olive oil? Because canola is SEXY! I seared the crap out of the steak and pulled at medium-rare. This is what we are shooting for. Remember to cut it against the grain or your jaw will never forgive you.

Recycle heat: if I have the grill going, I usually just put a skillet on it to cook the potatoes. Camping style. Just like my pappy taught me. I add the artichokes when the potatoes are just about done, since they are already cooked. (Yes, I’m using jarred. But, they are Italian. Again, sexy.)

You will have to take my word that this aioli was good, because the picture makes it look more like a Superfund site. It starts with three egg yolks, salt, lemon juice, garlic. You can play with the ratios depending on your preferences. Fire up that blender and, slow as molasses, start adding canola oil (I find olive oil turns bitter). When you see the mixture start to thicken up add a handful of pitted Nicoises olives ($14/lb at the Antonelli’s). They are pale green and fruity, like me sometimes.