Rating: 4.5 stars
20 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 0
  • 5 star values: 16

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.

Krista Ackerbloom and Cynthia DePersio
Recipe by Cooking Light September 2002

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Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

Pork tenderloin will also work in this recipe.

Nutrition Facts

456 calories; calories from fat 30%; fat 15.4g; saturated fat 7.4g; mono fat 4.9g; poly fat 0.8g; protein 29.1g; carbohydrates 45.9g; fiber 3.7g; cholesterol 77mg; iron 4.8mg; sodium 887mg; calcium 84mg.
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