"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

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

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This recipe for Bourbon and Brown Sugar Flank Steak with Garlic-Chive Mashed Potatoes, by , is from The Kloss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Moilanen
Added: Sunday, February 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
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 tsp. black pepper
1/4 tsp. Worcestershire sauce
1 (2 lb.) flank steak, trimmed
Cooking Spray
1/2 tsp. cornstarch

Potatoes:

3 lbs. small red potatoes
6 garlic cloves, peeled
1/2 cup reduced-fat sour cream
1/3 cup 2% milk
2 1/2 tbsp. butter
1 tsp. salt
1/4 tsp. black pepper
1/4 cup chopped fresh chives

Directions:
Directions:
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 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, and simmer30 minutes or until tender. Drain.

Return potatoes and garlic to pan; place over medium heat. Add sour cream, milk, butter, salt, and 1/4 tsp. 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 oz. steak around each serving potatoes. Drizzle 1 tbsp. sauce on each plate.

Number Of Servings:
Number Of Servings:
Yield: 8 servings
Personal Notes:
Personal Notes:
From Cooking Light. Calories 456, Fat 15 g.

Pork tenderloin also works well with this recipe .

 

 

 

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