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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

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 is from The Kloss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


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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