Peppered Flank Steak with Chive-Buttermilk Mashers

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

Nutritional Information

Amount per serving
  • Calories: 377
  • Calories from fat: 29%
  • Fat: 12.2g
  • Saturated fat: 5.8g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 0.6g
  • Protein: 27.9g
  • Carbohydrate: 38.8g
  • Fiber: 3.1g
  • Cholesterol: 67mg
  • Iron: 2.9mg
  • Sodium: 731mg
  • Calcium: 57mg


  • 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


  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.
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