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
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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. |