Bourbon and Brown Sugar Flank Steak
This is a great meat lover's dinner.
"Very good. My only change would be to use just a touch less bourbon next time but other wise it was great. "- clarencelogan
539 people want to try | 619 have favorited
|Steak and Marinade|
|1/4 cupBrown Sugar|
|1/4 cupMinced green onions|
|1/4 cuplow-sodium soy sauce|
|1/4 cupDijon mustard|
|1/2 teaspoonFreshly ground pepper|
|1/4 teaspoonWorcestershire sauce|
|2 poundspounds Flank Steak; trimmed|
|Non-Stick cooking spray|
|3 poundssmall red potatoes|
|6 eachgarlic cloves; peeled|
|1/2 Cupreduced-fat sour cream|
|1/3 cup2% reduced-fat milk|
|2 1/2 tablespoonsbutter|
|1/4 teaspoonfreshly ground pepper|
|1/4 Cupchopped fresh chives|
|1 bunchFresh chives; Garnish: cut into 1inch pieces|
Bourbon and Brown Sugar Flank Steak Preparation
STEAK: Combine first 7 ingredients in a large zip-top plastic bag. Add the steak. Seal and marinate in refrigerator for 8 hours or overnight, turning bag occasionally. Remove steak from bag, saving the marinade for later.
Barbeque the steak on the grill for 5 minutes on each side or until desired degree of doneness. Let stand for 10 minutes, and cut diagonally across grain into thin slices.
Combine marinade and cornstarch in a saucepan. Bring to a boil, cooking 1 minute.
POTATOES: Place the 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 a pan and place over medium heat. Add sour cream, milk, butter, salt, and 1/4 TSP pepper. Mash the potatoes mixture to desired consistency with a potato masher. Stir in chopped chives. Mound 3/4 cup potatoes on each plate. Arrange slices of steak alongside. Drizzle 1 tablespoon sauce on each plate. Sprinkle with chive pieces.
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