Saturday, March 21, 2009

Bourbon and Brown Sugar Flank Steak with Garlic-Chive Mashed Potatoes

Ingredients

Steak
1/4  cup  packed dark brown sugar
1/4  cup  minced green onions
1/4  cup  bourbon
1/4  cup  low-sodium soy sauce
1/4  cup  Dijon mustard
1/2  teaspoon  freshly ground black pepper
1/4  teaspoon  Worcestershire sauce
1  (2-pound) flank steak, trimmed
Cooking spray
1/2  teaspoon  cornstarch

Potatoes
3  pounds  small red potatoes
6  garlic cloves, peeled
1/2  cup  reduced-fat sour cream
1/3  cup  2% reduced-fat milk
2 1/2  tablespoons  butter
1  teaspoon  salt
1/4  teaspoon  freshly ground black pepper
1/4  cup  chopped fresh chives
8  fresh chives, cut into 1-inch pieces

To prepare steak, combine first 7 ingredients in a large zip-top plastic bag; add steak. Seal and marinate in refrigerator 8 hours or overnight, turning bag occasionally. Remove steak from bag, reserving marinade.

Prepare grill.

Place steak on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Let stand 10 minutes. Cut diagonally across grain into thin slices.

Combine reserved marinade and cornstarch in a saucepan. Bring to a boil; cook 1 minute, stirring constantly.

To prepare potatoes, place potatoes and garlic in a large Dutch oven; cover with water. Bring to a boil. Reduce heat; simmer 30 minutes or until tender. Drain.

Return potatoes and garlic to pan, and place over medium heat. Add sour cream, milk, butter, salt, and 1/4 teaspoon pepper. Mash potato mixture to desired consistency with a potato masher. Stir in chopped chives. Mound 3/4 cup potatoes on each of 8 plates; arrange 3 ounces steak around each serving of potatoes. Drizzle 1 tablespoon sauce on each plate; sprinkle with chive pieces, if desired.

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