Cooking Index - Cooking Recipes & IdeasMarinated Grilled Flank Steak With BLT Smashed Potatoes Recipe - Cooking Index

Marinated Grilled Flank Steak With BLT Smashed Potatoes

Type: Meat
Courses: Main Course
Serves: 4 people

Recipe Ingredients

3   Garlic cloves - finely chopped
1 tablespoon 15mlGrill seasoning blend
  = (Montreal Steak Seasoning recommended)
1 teaspoon 5mlSmoked paprika, ground chipotle chili
  Powder or ground cumin
2 teaspoons 10mlHot sauce
1 tablespoon 15mlWorcestershire sauce
2 tablespoons 30mlRed wine vinegar
1/3 cup 78mlExtra-virgin olive oil
2 lbs 908g / 32ozFlank steak
2 1/2 lbs 1135g / 40ozSmall red-skin new potatoes
1   Leek - tough tops trimmed
4   Thick-cut smoky bacon - chopped
  = (such as applewood smoked bacon)
1 cup 237mlChicken broth or stock
1   Vine ripe tomato - seeded, chopped
  Salt - to taste
  Freshly-ground black pepper - to taste
1 cup 237mlSour cream - to pass at table

Recipe Instructions

Mix garlic, steak seasoning, smoked paprika, chipotle or cumin, hot sauce, Worcestershire sauce and vinegar. Whisk in extra-virgin olive oil. Place meat in shallow dish and coat it evenly in marinade. Let stand 15 minutes.

Cut larger potatoes in half, leave very small potatoes whole. Place potatoes in a pot and cover with water. Bring to a boil and cook potatoes 12 to 15 minutes until tender.

Heat a grill pan or outdoor grill to high heat.

Cut leek in half lengthwise. Chop into 1/2-inch pieces. Place leeks in big bowl of water and release all the dirt from them with a good swish, separating all the layers. Drain leeks in a colander.

Grill flank steak 6 to 7 minutes on each side.

Put a drizzle of extra-virgin olive oil into a hot nonstick skillet over medium-high heat. Cook bacon 3 to 5 minutes until it begins to crisp and has rendered most of its fat. Add leeks to the skillet and cook 3 to 5 minutes more until the leeks are tender.

Drain the potatoes and return them to the hot pot. Smash the potatoes with the chicken stock. Add the BLT: bacon, leeks and tomatoes to the potatoes and continue to smash. Season the potatoes with salt and pepper to your taste.

Remove flank steak from grill and let juices redistribute before slicing. Thinly slice meat on an angle, cutting the meat against the grain. Serve sliced flank steak next to BLT potatoes and top potatoes with a dollop of sour cream.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1E56) - from the TV FOOD NETWORK

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