Bourbon and Brown Sugar Flank Steak
Ingredients
• Steak and Marinade:
•1/4 cup 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 teaspoon Freshly ground pepper
•1/4 teaspoon Worcestershire sauce
•2 pounds pounds Flank Steak
• Non-Stick cooking spray
•1/2 teaspoon Cornstarch
• Potatoes:
•3 pounds small red potatoes
•6 each garlic cloves
•1/2 Cup reduced-fat sour cream
•1/3 cup 2% reduced-fat milk
•2 1/2 tablespoons butter
•1 teaspoon salt
•1/4 teaspoon freshly ground pepper
•1/4 Cup chopped fresh chives
•1 bunch Fresh chives
•1/4 cup 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 teaspoon Freshly ground pepper
•1/4 teaspoon Worcestershire sauce
•2 pounds pounds Flank Steak
• Non-Stick cooking spray
•1/2 teaspoon Cornstarch
• Potatoes:
•3 pounds small red potatoes
•6 each garlic cloves
•1/2 Cup reduced-fat sour cream
•1/3 cup 2% reduced-fat milk
•2 1/2 tablespoons butter
•1 teaspoon salt
•1/4 teaspoon freshly ground pepper
•1/4 Cup chopped fresh chives
•1 bunch Fresh chives
Instruction
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.
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.
Comments
Post a Comment