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Beef: Bourbon and Brown Sugar Flank with Garlic-Chive Mashed Potatoes
posted by Terrytx 09-10-102 7:07 AM
* Exported from MasterCook *
Bourbon and Brown Sugar Flank Steak with Garlic-Chive Mashed Potatoes
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef Grilling
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Steak:
1/4 cup packed 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 cloves garlic, peeled
1/2 cup reduced-fat sour cream
1/3 cup 2% low-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 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 stead 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 of steak around each serving of potatoes. Drizzle 1 tablespoon sauce on each plate; sprinkle with chive pieces, if desired.
456 cal, 15.4g fat, 29.1g pro, 45.9g carb, 3.7g fiber, 77mg chol, 4.8mg iron, 887mg sod, 84mg calc.
Source: Cooking Light-9/02
NOTES : Pork tenderloin will also work in this recipe.
