Tuscan-Style New York Strip with Arugula Artichoke Salad

4 T Extra Virgin Olive Oil
10 garlic cloves, crushed
10 thyme sprigs
6 (2") strips lemon rind
2 (12 oz) New York strip steaks
1 t black pepper
6 medium red potatoes
1 bay leaf
2 C water
1/2 C fresh lemon juice
3 medium artichokes
5 C baby arugula
1 C thin vertically sliced red onions
3 lemons, quartered
Cooking spray
2 t fresh thyme leaves
1/2 C shaved Parmigiano-Reggiano cheese

Combine 1 T oil, garlic, thyme sprigs, and lemon rind in a large ziptop bag. Add the steaks to bag, seal and marinate 3 1/2 hours, turning occasionally. Remove bag from refrigerator and let stand 30 minutes.  Remove steaks and discard marinade.  Sprinkle with 1/2 t salt and 1/2 t pepper.

Place potatoes and bay leaf in a saucepan, cover with water. Bring to a boil, reduce heat and simmer for 15 minutes until crisp tender.  Drain. Discard bay leaf.  Cool completely, cut in 24 slices.

Preheat grill to medium high.

Combine 2 C water and 1/4 C juice in large bowl.  Trim about 2" from the top of each artichoke. Cut each in half vertically. Remove fuzzy thistle from bottom with a spoon.  Trim any remaining leaves and dark green layer from base.  Place halves in lemon water.  (I used canned artichoke hearts, rinsed them, and then soaked them in lemon water.) While artichokes soak, combine 2 T oil, 2 T juice, 1/4 t salt and 1/4 t pepper in large bowl, stir with whisk.  Thinly vertically slice artichokes.  Add artichokes, arugula, and onion to bowl. Toss to coat.

Place steak, potato slices, and lemons on grill rack coated with spray.  Grill steak 4 minutes each side. Grill potatoes 3 minutes each side. Grill lemons 2 minutes each side.  Let steak stand 5 minutes, cut diagonally against grain in thin slices.

Place 4 potato slices on each of 6 plates.  Sprinkle evenly with salt, pepper, and thyme leaves.  Place 1 C of arugula mix on each plate, top each with 4 t cheese. Arrange steak on top, drizzle with 1 T oil and 2 T lemon juice squeezed from grilled lemons