Ingredients: |
Ingredients: 3 Garlic cloves, finely chopped
1 T grill seasoning, I use Montreal or Canadian
1 tsp paprika
2 tsp hot sauce
1 T Worchestershire
2 T red wine vinegar
1/3 Cup extra-virgin olive oil
2 lb Flank or skirt steak
2-1/2 lb small red potatoes
1 Leek, cut most green tops off, cut stem down middle, cut into 1 inch chunks and separate and place in bowl covered in water (they are full of sand and this will clean them and sand will go to bottom of bowl).
4 slices, thick bacon I use apple wood smoked
1 Cup chicken stock
1 Tomato, chopped and seeded
Salt and Pepper
1 Cup sour cream (for topping)
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Directions: |
Directions:In a small bowl, mix worchestershire, vinegar, paprika, garlic, steak seasoning, hot sauce. Whisk in olive oil. Place steak in Ziploc bag and pour mixture over meat. Put in refrigerator for 30 min. If red potatoes are small enough you will not need to cut them. Place them in a pot of cold salted water, bring to a boil until tender (12-15 min). I use an old fashioned potato masher, therefore, smashed, it leaves small lumps.
Turn on grill to med-high heat, grill flank approx. 6-7 min on each side, I like it Pittsburgh Rare (seared black on both sides and med-rare in middle).
In a skillet, brown bacon and leeks until bacon crisps. Add to potatoes, salt and pepper to taste.
Remove steak from grill and let rest at least 5 min, cut in thin slices, against the grain.
Serve steak and potatoes (top with tomatoes and sour cream). |
This recipe for Grilled Flank and Smashed Tatoes is from