Shelly's Recipe

BOURBON BROWN SUGAR FLANK STEAK WITH GARLIC-CHIVE MASHED POTATOES

Category: Beef Steaks

Steak
1/4 cup packed dark brown sugar , minced green onions, bourbon, soy sauce and Dijon mustard
1/2 tsp fresh ground black pepper
1/4 tsp Worcestershire sauce
1 (2 lb) flank steaks, trimmed
1/2 tsp cornstarch

Potatoes
3 lbs small red potatoes
6 garlic cloves, peeled
1/2 cup sour cream
1/3 cup milk
2 1/2 tbsp butter
1 tsp salt
1/4 tsp fresh ground black pepper
1/4 cup chopped fresh chives

Garnish: 8 fresh 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 stand 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 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 of potatoes. Drizzle 1 tbsp sauce on each plate; sprinkle with chive pieces, if desired. Serves 8

Note: The longer you marinate, the more tender the beef becomes. Pork tenderloin will also work in this recipe.