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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (472g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 171 (30%)|
|Amt Per Serving||% DV|
|Total Fat 19g||25 %|
|Saturated Fat 9.2g||46 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 1g|
|Cholesterol 73.5mg||23 %|
|Sodium 781.3mg||27 %|
|Potassium 1676mg||44 %|
|Total Carbohydrate 58.3g||17 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 53.5g|
|Protein 39.2g||56 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 578
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