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

Marinate budget-friendly flank steak in a sweet and tangy bourbon sauce, then grill until done.  Serve with the homemade garlic-chive mashed potatoes and a mixed green salad.

Yield:

8 servings

Recipe from

Nutritional Information

Calories 456
Caloriesfromfat 30 %
Fat 15.4 g
Satfat 7.4 g
Monofat 4.9 g
Polyfat 0.8 g
Protein 29.1 g
Carbohydrate 45.9 g
Fiber 3.7 g
Cholesterol 77 mg
Iron 4.8 mg
Sodium 887 mg
Calcium 84 mg

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
Garnish:
8 fresh chives, cut into 1-inch pieces

Preparation

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.

Note:

Pork tenderloin will also work in this recipe.

Krista Ackerbloom and Cynthia DePersio,

September 2002