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Peppered Flank Steak with Chive-Buttermilk Mashers

Yield Serves 4 (serving size: 3 ounces beef and 1 cup potatoes)

Ingredients

  • 1/4 cup balsamic vinegar
  • 1 (1-pound) flank steak, trimmed
  • 4 1/2 cups cubed Yukon gold potatoes (about 1 1/2 pounds)
  • 1/2 cup low-fat buttermilk
  • 1 tablespoon butter
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon salt, divided
  • 3/4 teaspoon seasoned pepper
  • Cooking spray

Nutrition Information

  • calories 377
  • caloriesfromfat 29 %
  • fat 12.2 g
  • satfat 5.8 g
  • monofat 4.5 g
  • polyfat 0.6 g
  • protein 27.9 g
  • carbohydrate 38.8 g
  • fiber 3.1 g
  • cholesterol 67 mg
  • iron 2.9 mg
  • sodium 731 mg
  • calcium 57 mg

How to Make It

  1. Combine vinegar and steak in a large zip-top plastic bag. Seal bag, and marinate in refrigerator 30 minutes.

  2. While steak marinates, place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat; simmer 15 minutes or until tender; drain. Return potatoes to pan. Add buttermilk, butter, chives, and 3/4 teaspoon salt; beat with a mixer at medium speed until smooth. Keep warm.

  3. Preheat broiler. Remove steak from bag; discard marinade. Sprinkle steak with 1/4 teaspoon salt and seasoned pepper. Place steak on broiler pan coated with cooking spray; broil 6 minutes on each side or until desired degree of doneness. Cut steak diagonally across the grain into thin slices.