Flank Steak with Artichoke Potato Hash and Aleppo Pepper Aioli

Ingredients

• 2 garlic cloves, pressed
• 1 teaspoon Aleppo pepper
• 1/4 teaspoon coarse kosher salt
• 1/2 cup mayonnaise
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon Sherry wine vinegar
• 1 1/2 tablespoons fresh thyme leaves
• 2 teaspoons Aleppo pepper
• 1 teaspoon coarse kosher salt
• 1/4 teaspoon ground black pepper
• 1 1 1/2-to 2-pound flank steak
• 1/2 lemon
• 8 baby artichokes, stems trimmed
• 1 1/4 pounds unpeeled small yellow potatoes (such as baby Dutch or Russian Banana)
• 3 tablespoons extra-virgin olive oil, divided
• 1/2 cup water
• 2 fresh thyme sprigs
• 1 garlic clove, minced
• 2 tablespoons heavy whipping cream
• 1 tablespoon peanut oil or vegetable oil
• 2 tablespoons chopped fresh chives

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